Chicken Quick Main

Cinnamon chicken with bean salad

Name: Cinnamon chicken with bean salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 1 teaspoon ground cinnamon; 2 tablespoons brown sugar; 1/3 cup (80ml) dry sherry; 1/3 cup (80ml) olive oil; 4 chicken breast fillets with skin (wingbone attached - optional); 1 tablespoon balsamic vinegar; 1 teaspoon Dijon mustard; 200g thin green beans; 2 x 420g cans three-bean mix, rinsed, drained; 2 tablespoons chopped flat-leaf parsley; Beetroot relish, to serve

Rate now

20m

15m

Jump to recipe

This healthy high-fibre main meal idea combines aromatic chicken with beautiful crunchy green beans.

1 teaspoon ground cinnamon
2 tablespoons brown sugar
1/3 cup (80ml) dry sherry
1/3 cup (80ml) olive oil
4 chicken breast fillets with skin (wingbone attached - optional)
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
200g thin green beans
2 x 420g cans three-bean mix, rinsed, drained
2 tablespoons chopped flat-leaf parsley
Beetroot relish, to serve

Method

1.

Preheat oven to 180°C. Mix cinnamon, sugar, sherry and 2 tablespoons oil. Season, toss with chicken and marinate for 15 minutes.
2.

Meanwhile: combine the balsamic, mustard and remaining 2 tablespoons oil in a large bowl, then season. Blanch green beans in boiling water for 2 minutes, then drain and refresh in cold water. Toss with the dressing, parsley and canned beans.
3.

Heat an ovenproof frypan over medium heat. Cook chicken, skin-side down, for 2 minutes or until golden. Turn and cook for 1 minute, then place in the oven for 12 minutes or until cooked through. Serve chicken on salad, topped with relish.