This is an incredibly easy way to use chicken breasts that is bursting with flavour. Make it for an informal dinner party - it's great with red wine.


  • 2 tbsp light olive oil

  • 1 x 100g/4oz packet of chorizo, shredded

  • 4 x free-range chicken breasts, skin on

  • 1 x 400g/16oz can cannellini beans, drained and rinsed

  • 4 tbsp extra virgin olive oil

  • Juice and zest of an un-waxed lemon

  • ½ red onion, very finely chopped

  • 3 tbsp flat leaf parsley, roughly chopped

  • 2 tbsp harissa paste

  • 2 tbsp chopped fresh coriander

  • Maldon sea salt and freshly ground black pepper


  • 1.

    Pre-heat the oven to 200°C/ 400°F/ Gas 6.

  • 2.

    Heat the olive oil in a frying pan, add the chorizo and cook until really crispy. Drain well on kitchen paper, ensuring you reserve all the lovely oil.

  • 3.

    Pour the oil back into the pan and heat to really hot. Season your chicken breast really well with salt and black pepper. Then place skin side down into the pan Cook for 1-2 minutes then turn over and place in the oven for 12-15 minutes, until just cooked through.

  • 4.

    Tip the cannelloni beans into a bowl and pour over 3 tablespoons of the extra virgin olive oil and the lemon. Add the onions and the parsley, season generously with salt and black pepper and mix really well.

  • 5.

    Remove the chicken from the oven and allow to rest. Stir the harissa into the oil and chicken juices with the remaining extra virgin olive oil. Finally stir in the coriander.

  • 6.

    Just before serving mix the crispy chorizo into the salad, keeping a few bits back for garnish.

  • 7.

    To serve, divide the salad between four serving plates, place a piece of chicken on top and finish with a drizzle of the oil and a few pieces of crispy chorizo.

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