The Dinner Planner

Honey and Rosemary Chicken with Parmesan Beans

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Prep Time 10 minutes
Cook Time 40 minutes
Servings 4 people


  • 4 chicken breast
  • 2 tbsp honey
  • 1 tbsp white wine vinegar
  • 60 ml olive oil
  • 3 sprigs rosemary
  • 2 garlic cloves – crushed
  • 1 red onion – finely chopped
  • 4 slices prosciutto – roughly chopped/torn
  • 2 cans (400g) cannellini beans – drained and rinsed
  • 150 g green beans – trimmed
  • 1/2 cup parmesan – grated


  • Slice chicken lengthways into 4 pieces, then score each piece with 4 cuts width wise. Place in a shallow dish with honey, vinegar, 2 tbs oil, leaves of 1 rosemary sprig and garlic. Toss to combine.
  • Heat remaining oil in a saucepan over medium heat. Add onion and prosciutto and cook for 5 minutes. Add cannellini beans, and remaining rosemary leaves. Season with pepper and 1 tsp salt. Add 1 ½ cups water and green beans. Bring to a simmer, cover with lid and cook for 5 minutes. 
  • Meanwhile, heat a fry pan over high heat. Add half the chicken and cook for 2 minutes each side, or until cooked through. Transfer to a plate and repeat with remaining chicken. Return all the chicken to then pan and add ¼ cup water and the remaining marinade and bring to a simmer. 
  • Stir parmesan into the bean mixture, then divide among plates with chicken.


Calories: 504kcal | Carbohydrates: 44g | Protein: 45g | Fat: 16g

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