Tuck into a plate of mouthwatering chicken sat on a bed of creamy butter and cannellini beans, fresh parsley, juicy cherry tomatoes and delicate flavoured asparagus. We just can't get enough of this simple, wholesome dish - the perfect midweek meal. Place a griddle pan over a medium heat. Brush the chicken with 1 tbsp olive oil and season. Cook the chicken for 5-6 minutes on each side until cooked through and no pink meat remains. Remove from the pan, cover with foil and leave to rest. Meanwhile, in a medium saucepan, combine the butter beans, cannellini beans, red onion, parsley, cherry tomatoes and lemon juice and zest. Cook over a medium heat for 3-4 minutes until heated through. Return the pan to a medium-high heat. Toss the asparagus in the remaining oil and cook for 2-3 minutes. Serve with the chicken and white bean salad.
