Chicken breast with rosemary, white beans & spring vegetables
Tender roasted chicken breast with rosemary is accompanied by creamy white beans and seasonal spring vegetables such as carrots and sugar snaps. The dish is light, yet aromatic and balanced. The perfect accompaniment: a fruity, fresh Barbera.
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Main course
Cuisine Mediterranean, seasonal
Servings 2 People
Calories 520 kcal
1 Frying pan
1 Pot
1 Chopping board
1 Sharp knife
For the chicken:
- 2 Chicken breast fillets
- 1 sprig of fresh rosemary
- 1 Garlic clove
- 1 Tbsp olive oil
- Salt & pepper
For the white beans:
- 200 g precooked white beans
- 1 Tbsp olive oil
- ½ Shallot finely chopped
- 1 tablespoon lemon juice
- Salt Pepper
For the vegetables:
- 2 Carrots into fine sticks
- 100 g Sugar snap peas
- 1 Handful of baby spinach
- 1 teaspoon butter
Roast chicken
Season the chicken breast with salt, pepper and chopped rosemary.
Fry in olive oil with crushed garlic over a medium heat until golden brown (approx. 6-7 mins. per side).
Keep warm or leave to rest in the oven at 80 °C.
Preparing white beans
Sauté the shallots in olive oil until translucent.
Add the beans, deglaze with lemon juice, season and keep warm over a low heat.
Just before serving, roughly puree with a hand blender (optional).
Sauté spring vegetables
Sauté the carrot sticks in a little butter for 3 minutes, then add the sugar snaps and baby spinach.
Cook for 2 minutes so that the vegetables are still crunchy. Season to taste with salt.
Calories: 520kcalCarbohydrates: 28gProtein: 42gFat: 24gFiber: 7g
Keyword Barbera, Beans, Chicken, mediterranean, Rosemary, Spring, Spring vegetables, Wine accompaniment