Chicken with roasted shallots, tomatoes and white beans

  • Preparation Time10 mins
  • Cooking Time32 mins
  • Serves4
  • DifficultyEasy
Cooking spray
6 boneless skinless chicken breast halves (about 150g each)
Salt and freshly ground black pepper
4 to 6 shallots, cut into 2 1/2-cm pieces
300g grape or cherry tomatoes, halved
Olive oil
1 (450g) tin white beans, drained
310ml reduced-sodium chicken broth, divided
1 tsp. dried thyme
1 tsp. dried oregano
2 tbsp. freshly chopped parsley leaves
1) Preheat oven to 200C/Gas Mark 6. Coat a shallow roasting pan with cooking spray.

2) Season both sides of chicken with salt and black pepper and place in prepared pan. Arrange shallots and tomatoes around chicken (or on a second baking sheet that's been coated with cooking spray). Toss with olive oil and season with salt and black pepper. Roast 30 minutes, until chicken is golden brown and cooked through and vegetables are tender.

3) Set aside 2 chicken breast halves for primavera.

4) In a large pan, combine beans, roasted shallots and tomatoes, 250ml of the broth, thyme, and oregano. Set pan over medium-high heat and bring to a simmer. Add chicken and simmer 1 minute to heat through. Remove from heat and top with parsley.

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