Learn how to prepare this roasted chicken dinner plated with tiny plump tomatoes, butter beans, and a juicy flavor of salsa verde to finish off. It is a simple recipe for impressing a guest and full of nutrition. So, keep reading for step-by-step instructions!
How do you prepare roasted chicken with cherry tomatoes?
Follow these easy steps as given below:
Step 1: Cook The Chicken
Take a few wet slices of chicken breast (or any part!). Dry mix them in a bowl with your preferred seasoners (maybe peppers, paprika, onion, garlic powders, salt, etc!) and rub the chicken thoroughly so that seasoners coat all slices well. You don't need to marinate chicken here.
Tip: Smaller pieces of chicken cook quicker than larger pieces. So, cut it into smaller slices, or you can fillet (applying a cut from the center of the big slice!)
Then, cook your chicken in whichever way you like. I like putting the whole mixture in the stainless frying pan.
Step 2: Tumble The Plump Tomatoes
Once the chicken has about 20 minutes of cooking time remaining to get fried, tumble in 200g baby plum tomatoes and roast for the remaining time or until the tomatoes are slightly blistered. Also, keep rolling the spoon inside the pan time-by-time.
Step 3: Prepare salsa verde
It is a herby, spicy, and a little sour sauce to serve with the beans and chicken. It will fill our plate with some juicy flavor, too. It requires zero cooking!
Ingredients: Below is what you need for salsa verbena:
- A small bunch of fresh parsley leaves, finely chopped. It will add a fresh, appealing look to the plate and taste so good.
- A small bunch of fresh mint leaves finely chopped. They feel a little sweet and cool on my tongue.
- 1 large garlic clove, grated (chopped into small pieces!).
- 1 tablespoon capers. These are small flower buds that have a little salty taste and are very interesting to mash in the mouth.
- 1 tablespoon of any mustard.
- The zest (covering!) + juice of 1 lemon.
- 2 tablespoons olive oil.
Making: Add all of those ingredients to a bowl and mix well to combine, adding a good pinch of flaky sea salt and more olive until the oil loosens as you go.
You could also blend it for a real smooth consistency, but the other option results chunky verdene.
Step 4: Cook The Beans
- 1 jar of Lima or butter Beans
- Some Water
First, clean your beans under cold water. Then, put them in a pot with water for a quick soak and boil for 2-3 minutes. Then, bring the water from the pressure cooker to a boil and let the beans cook for about 45 minutes or until they become tender. Stir them occasionally to make sure they cook evenly. Finally, drain the water from the pot!
Ingredients For Further Prep:
- Boiled Beans
- 1 tablespoon olive oil
- 2 shallots, roughly chopped
- 1 garlic clove, grated
- 1 tablespoon tomato puree
Prep:
1. Heat the olive oil in a pan over medium heat and cook the shallots for 6-8 minutes or until softened. Add the garlic and tomato puree and cook for a further minute, stirring often.
2. Pour in the roasted tomatoes along with all of the juices from the roasting tray. Add the beans with their bean stock and mix everything well.
Step 5: Plating
Plate up the beans as the base, topped with some slices of the chicken and a good drizzle of the salsa verde. Serve with greens - a hunk of your favorite bread.
Credit: Hannah
