Pan-fried chicken with beans and chickpeas recipe

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Photography: Richard Mortimer
Photography: Richard Mortimer
  • Cuisine: Modern Australian
  • Servings: Serves 4
  • Cooking Time: Less than 30 minutes
  • Course: Main

Ingredients

4 chicken breast fillets or 8 thigh fillets
2 tomatoes, peeled, diced
400g can chickpeas, drained, rinsed
400g can borlotti beans, drained, rinsed
grated rind and juice of ½ lemon
¼ cup (60ml) extra virgin olive oil
2 tablespoons chopped parsley
200g green beans, cooked
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Preparation

Pat chicken pieces dry with paper towel. Season with ground pepper and set aside.

Combine tomato in a bowl with chickpeas, borlotti beans, lemon rind and juice, 2 tablespoons of extra virgin olive oil and parsley. Season to taste. Arrange green beans on serving plates and spoon over tomato, chickpea and borlotti bean salad.

Heat remaining oil in a non-stick frying pan and sauté chicken for 3-4 minutes each side, until cooked through. Slice chicken and arrange over salad. Season with salt and pepper to serve.

If you enjoyed this Pan-fried chicken with beans and chickpeas recipe then browse more Modern Australian recipes, child-friendly recipes, nut-free recipes, egg-free recipes, low-carb recipes, gluten-free recipes, lactose-free recipes and our most popular hainanese chicken rice recipe.

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