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Griddled lemon and rosemary chicken with butterbean salad

Comunidad Valenciana

Griddled lemon and rosemary chicken with butterbean salad

Healthy, light, scrumptious...our griddled lemon and rosemary chicken with butterbean salad recipe with olive oil will become one of your family favourites!

Serves

4

Preparation time

15 minutes, plus 3-4 hours marinating time

Cooking time

15 minutes

Allergens

Ingredients

  • 4 small skinless and boneless chicken breasts
  • Finely grated zest and juice 2 unwaxed lemons
  • 2 tbsp La Española Pure Olive Oil
  • 1 tbsp freshly chopped rosemary 
  • 2 tsp smoked paprika
  • Salt and freshly ground black pepper

For the salad:

  • 2 x 400 g cans butterbeans, drained and rinsed
  • 250 g cherry tomatoes, halved
  • 200 g French beans, steamed and halved

For the dressing:

  • 2 tsp sun-dried tomato paste
  • 2 tbsp lemon juice
  • 2 tbsp La Espanōla Extra Virgin Olive Oil
  • 2 tbsp freshly chopped flat-leaf parsley

Directions

  1. Place the chicken breasts either between 2 layers of clingfilm or in a large, clean plastic food bag, seal then beat them with a rolling pin to flatten out to about a 1cm thickness.
  2. Place La Española Olive Oil, garlic, lemon zest and juice, rosemary and paprika in a shallow dish. Season well, add the chicken and turn to coat. Cover and place in the fridge and allow to marinate for 3-4 hours.
  3. Place the butterbeans, green beans and tomatoes in a large bowl, whisk together all the ingredients for the dressing and pour most of it over the ingredients, toss to coat.
  4. Heat a large, heavy-based frying pan or griddle pan until very hot. Add the chicken with the marinade and cook for 6-7 minutes on each side until thoroughly cooked, the juices run clear and there is no pink meat. 
  5. Divide the butterbean mixture between 4 plates, place the griddled chicken on top and drizzle with the remaining dressing. Serve immediately.