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Garlic & Rosemary Chicken with Roast Veg and Butter Beans

Name: Garlic & Rosemary Chicken with Roast Veg and Butter Beans
Yield: 4
Ingredients: 2 packs of Greene Farm Torn Garlic & Rosemary Chicken; 200g tin of butter beans; 2 red onions, chopped into 2 inch chunks; 2 red peppers, chopped into 2 inch chunks; 200g sweet potato, cubed; 8 pieces of sun dried tomatoes; 2 cloves of garlic; Low-cal spray oil; Juice of 1 lemon

Enjoy this tasty lunchtime meal with Greene Farm.

Level	Easy
Serves	4
Free Food	FF

Ingredients

2 packs of Greene Farm Torn Garlic & Rosemary Chicken

200g tin of butter beans

2 red onions, chopped into 2 inch chunks

2 red peppers, chopped into 2 inch chunks

200g sweet potato, cubed

8 pieces of sun dried tomatoes

2 cloves of garlic

Low-cal spray oil

Juice of 1 lemon

Method

Heat the oven to 200c/180cfan/gas mark 6.

In a baking dish mix all the vegetables together, with the juice of one lemon and spray with low-cal spray oil.

Roast in the oven for 25 – 30 mins (until the sweet potato starts to soften).

Add the Greene Farm Torn Garlic & Rosemary Chicken Breast and butter beans and return to the oven for a further 5 – 10 mins, until everything is heated through.

Serve with a salad and crusty 60g wholemeal roll.

If you enjoyed this recipe, try our orange chicken with couscous here.