Good Housekeeping//Hearst Owned

Spiced Chicken with Garlic Butter Beans

A no-effort yet stylish supper

By The GH Kitchen TeamPublished: 06 March 2008

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Yields:

Prep Time:

10 mins

Cook Time:

15 mins

Total Time:

25 mins

Cal/Serv:

576

Ingredients

4 skinless chicken breasts - around 100g (3 1/2oz) each
1 Tbsp. olive oil
1tsp each ground cumin and coriander
100 g (3 1/2oz) couscous
3 Tbsp. extra virgin olive oil
1 garlic clove, sliced
2 x 400 g cans butter beans, drained and rinsed
Juice of 1 lemon
Small red onion, thinly sliced
50 g (2oz) marinated roasted peppers, drained
2 medium tomatoes, deseeded and chopped
1 Tbsp. each freshly chopped coriander and flat-leafed parsley

Directions

1. Step 1
  Put the chicken on a board, cover with clingfilm and flatten lightly with a rolling pin. Put the olive oil into a large bowl with the spices. Mix together, then add the chicken and turn to coat.
2. Step 2
  Heat a large frying pan and cook the chicken for 5-7min on each side until golden and the juices run clear when pierced with a skewer.
3. Step 3
  While the chicken is cooking, put the couscous into a bowl and add 100ml (3½fl oz) boiling water. Cover with clingfilm and set aside.
4. Step 4
  Warm the extra virgin olive oil, garlic and butter beans together in a small pan for 3-4min over a low heat. Stir through the lemon juice and season.
5. Step 5
  Fluff up the couscous with a fork and tip in the warm butter beans. Add the remaining ingredients and stir together. Slice each chicken breast into four pieces and arrange alongside the bean salad.

Per Serving:

Calories: 576
Total carbs: 62 g
Sugars: 6 g
Total fat: 17 g
Saturated fat: 3 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time