One Pan Chicken Breast With Butter Beans, Bell Peppers & Parmesan

Name: One Pan Chicken Breast With Butter Beans, Bell Peppers & Parmesan
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 2 x skinless chicken breasts (fillets); 50ml olive oil; 100 ml light chicken or vegetable stock; 1 white onion diced; 2 cloves garlic crushed; 400g tin butter beans drained; 12 miniature piquant sweet bell peppers; 1 courgette diced; Small bunch fresh marjoram leaves only; Sea salt to taste; 30g Parmesan finely grated

10 mins
20 mins
easy
2

Recipe by

Jeff Baker

Ingredients

2 x skinless chicken breasts (fillets)
50ml olive oil
100 ml light chicken or vegetable stock
1 white onion diced
2 cloves garlic crushed
400g tin butter beans drained
12 miniature piquant sweet bell peppers
1 courgette diced
Small bunch fresh marjoram leaves only
Sea salt to taste
30g Parmesan finely grated

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Method

Season the chicken breasts with sea salt & a drizzle of olive oil.
Sear the chicken breasts in a non-stick pan over high heat until nicely browned then set to one side.
In the same pan add the remaining olive oil, garlic & onion & soften over low heat.
Add beans, peppers, marjoram & stock to the pan and bring to a simmer.
Add the chicken breasts then cover with a lid & gently cook until the chicken is fully cooked (around 12 minutes).
For the final couple of minutes of cooking add the courgette.
To finish the sauce, add the Parmesan & season to taste.
Slice the chicken into thin strips & toss through the hot sauce.

To serve