Garlic & Rosemary Chicken with Roast Veg and Butter Beans
Enjoy this tasty lunchtime meal with Greene Farm.
- 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
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.