Pan-Seared Chicken with Two-Bean Salad
and Parsley Vinaigrette- Wheat
- Sulphites
- Tree nuts
- Soy
- Milk
- Sulphites
- Crustaceans
- Egg
- Sesame
- Mustard
- Peanuts
- Wheat
- Fish
- May contain traces of allergens
- Triticale
Ingredients: Cannellini beans (white beans, water, salt, calcium chloride, disodium EDTA) • Chicken breasts • Green beans • Farro (wheat) • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Parsley • Garlic • Italian seasoning (oregano, basil, marjoram, garlic powder, rosemary, parsley flakes, bay leaf, canola oil, silicon dioxide).
Ingredients
2 unit(s)
Chicken Breasts
1 unit(s)
Cannellini Beans
170 g
Green Beans
½ cup
Farro
(Contains: Tree nuts, Soy, Milk, Sulphites, Crustaceans, Egg, Sesame, Mustard, Peanuts, Wheat, Fish, May contain traces of allergens, Wheat)
7 g
Parsley
1 tbsp
White Wine Vinegar
(Contains: May contain traces of allergens, Sulphites, Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
2 unit(s)
Garlic, cloves
4.3 g
Italian Seasoning
(Contains: May contain traces of allergens, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Triticale, Wheat)
Not included in your delivery
2.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- To a medium pot, add farro, 3 cups (6 cups) water and 1/8 tsp (1/4 tsp) salt. Bring to a boil over high. Once boiling, reduce heat to medium-low.
- Cook uncovered for 16-20 min, until farro is tender but still firm to the bite. Strain farro, then return to the pot, off heat.
- Trim green beans, then cut into 1-inch pieces.
- Peel, then mince or grate garlic.
- Drain, then rinse cannellini beans.
- Roughly chop parsley.
- Pat chicken dry with paper towels. Season with Italian Seasoning, salt and pepper.
- Heat a large non-stick pan over medium-high. Add 1/2 tbsp (1 tbsp) oil.
- When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.)
- Cook 1-2 min per side, until golden.
- Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 10-12 min, until cooked through.**
- Reheat the large non-stick pan over medium-high.
- When hot, add green beans and 1/4 cup (1/2 cup) water.
- Cook for 4-5 min, stirring occasionally, until water evaporates.
- Add 1/2 tbsp (1 tbsp) oil and garlic. Cook for 1-2 min, stirring often, until green beans are tender-crisp. Season with salt and pepper
- In a large bowl, whisk together vinegar, parsley and 1 1/2 tbsp (3 tbsp) oil. Season with salt and pepper.
- to the large bowl with the vinaigrette, add farro, cannellini beans and green beans. Season with salt and pepper, then toss to combine.
- Divide chicken and farro-bean salad between plates.
