Chicken with Cannelini Beans and Corn

Legumes (eg beans, lentils, chickpeas) are often missing from our diet.  Here is an easy and healthy way to incorporate cannellini beans into a meal.

2 tablespoons tomato paste
1 tablespoon honey
2 tablespoons soy sauce
2 teaspoons sesame oil
600g chicken breast
2 tablespoons olive oil
1 red onion, finely diced
1 teaspoon smoked paprika
2 corn cobs, kernels removed
400g tinned organic cannellini beans
handful of coriander leaves

Preheat oven to 180 degrees Celsius.  Combine tomato paste, honey, soy sauce and sesame oil in a bowl.  Add the chicken and mix so that chicken is well coated in the marinade.  Put onto a baking tray and bake in oven for 30 minutes, turning once, till cooked.

Meanwhile put the olive oil in a deep-sided frying pan and add the onion and paprika.  Cook over a low-medium heat until the onion is soft, then add the corn kernels.  Cook the corn until tender then add the black beans and lightly stir to combine.  Season with sea salt and freshly ground black pepper.

Divide the corn and cannellini beans among four warm plates, then add the chicken.  Top with coriander leaves.

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