Name: Lemon chicken with bean and radish salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 garlic cloves, crushed; 3 tsp lemon pepper; 1 lemon, juice and zest; 60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling; 4 chicken breasts (220gm each), skin on; Micro parsley, to serve; Bean and radish salad:; 500 grams green beans, trimmed, halved lengthways; 400 grams can butter beans, drained; 4 baby red radishes, shaved on a mandolin; 1 tbsp coarsely chopped mint; 1 tbsp coarsely chopped flat-leaf parsley; 2 tbps Sherry vinegar

Lemon chicken with bean and radish salad

Quick, easy and healthy. This is a chicken dish you'll want to commit to memory.

Serves 4

Prep

15M

Cook

30M

Total

45M

This quick and easy chicken recipe makes for a healthy midweek dinner or lunch. Served with a fresh and fragrant green bean, butter bean and radish salad, plus with its tangy hit of lemon, it’s a fast chicken recipe that you’ll want to commit to memory.

For more chicken recipe ideas, check out our collection of easy chicken dishes.

For pescatarians, substitute chicken with salmon or firm white fish and adjust cooking time.

Ingredients

2 garlic cloves, crushed

3 tsp lemon pepper

1 lemon, juice and zest

60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling

4 chicken breasts (220gm each), skin on

Micro parsley, to serve

Bean and radish salad:

500 grams green beans, trimmed, halved lengthways

400 grams can butter beans, drained

4 baby red radishes, shaved on a mandolin

1 tbsp coarsely chopped mint

1 tbsp coarsely chopped flat-leaf parsley

2 tbps Sherry vinegar

Method

1.Preheat oven to 200˚C. Whisk together garlic, pepper, lemon juice and zest with oil in a large bowl. Add chicken, season and toss to coat; set aside to marinate for 15 minutes.

2.Meanwhile, blanch green beans in salted boiling water; drain then transfer to a large bowl.

3.Heat a large frying pan over high heat. Drizzle with oil and sear chicken, skin-side down until deep golden (4-6 minutes). Transfer, skin-side up to a large oven tray and bake until chicken is cooked (12-14 minutes). Rest 5 minutes before slicing thickly.

4.Add butter beans to green beans with radishes and herbs. Drizzle with vinegar, season and toss to combine.

5.Divide salad among plates with chicken. Scatter with micro parsley and drizzle with extra olive oil.

Recipe by Tamika O'Neill

Styling by Lucy Busuttil