Foil Baked Chicken & Butter Beans
Serves
2
Prep Time
10 minutes
Cook Time
15 minutes
Ingredients
7 oz (200 g) canned butter beans, drained (retain some juice)
2.1 oz (60 g) baby spinach
2 x 5.3 oz (150 g) boneless, skinless chicken breasts
2 sprigs fresh thyme
2 cloves garlic, finely sliced
1 red chili, finely sliced (deseed if preferred)
1 lemon, finely sliced
salt and pepper, to taste
Nutrition
(Per Serving)
Calories
442
Fats
18 g
Protein
43 g
Carbs
27 g
Instructions
- Preheat oven to 430°F (220°C). Lay out two large sheets of thick tin foil about 24 in (60 cm) in length.
- Pile half the butter beans along with some juice from jar or can on one-half of each sheet of foil. Scatter half the spinach over beans and season with sea salt and black pepper. Drizzle with ½ tablespoon of olive oil and 1 tablespoon red wine vinegar.
- Score chicken breast widthways at ½ in (1 cm) intervals, cutting about halfway through meat. Season with salt and pepper, then place chicken breast over spinach. Pick thyme leaves off sprigs and sprinkle over chicken.
- Divide garlic, chili, and lemon over each chicken breast. Drizzle everything with 1 ½ tablespoon olive oil.
- Fold foil over ingredients and tightly roll edges to seal packets completely.
- Carefully transfer foil packets to baking sheet and place on middle shelf in oven. Bake for 15 minutes or until chicken is cooked through.
- Once done, remove from oven and set packets aside to steam for 5 minutes before opening.