Lemon and thyme chicken fillet with butter beans on a plate

Lemon and thyme chicken with butter beans

  • serves 2
  • Easy

Give midweek chicken a twist with this simple but utterly delicious dish. Flattened chicken breasts are simply grilled and served with a quick-to-make butter bean salad. Red onion, rocket, lemon and thyme add an Italian flavour to this quick recipe for two.



  • lemon 1, juiced
  • thyme leaves from 3 sprigs
  • garlic ½ clove, crushed
  • olive oil
  • boneless skinless chicken breasts 2, butterflied (sliced in half horizontally then opened up and flattened)
  • butter beans 400g tin, drained and rinsed
  • red onion ½ small, finely sliced
  • rocket 50g


  • Step 1

    Mix the lemon juice, thyme and garlic with 2 tbsp olive oil and plenty of seasoning to make a dressing. Toss the chicken in 2 tbsp of the dressing and leave for 5 minutes. Grill or griddle the chicken for 2-3 minutes each side until golden and cooked through. Meanwhile heat the butter beans in a little water, then drain well and mix with the rest of the dressing, red onion and rocket. Pile onto plates with the chicken.

Nutritional Information

  • Kcals 312
  • Carbs 17g
  • Protein 41.4g
  • Fat 9.2g
  • Salt 1.5g
  • Fibre 5.9g