The soft flavour of the pureed bean combined with the salty olive tapenade creates a wonderful balance of flavours with chicken. If you have the time to soak and cook the beans even better but I often find myself out of time and resorting to cans.
Marinade the chicken breasts in the olive oil and verjuice for 1 hr.
Place the breast fillets on a hot grill and cook for 15 minutes until cooked through.
While the chicken is cooking, sauté the garlic in a small amount of olive oil. Add the beans and reserved water and heat through gently. Transfer to a food processor and process with the remaining olive oil, and lime juice until smooth.
Halve the tomatoes and grill the tomatoes with the chicken in the last 5 minutes.
Lay the bean puree onto each plate, drizzle a teaspoon of olive tapenade through each and serve the chicken and tomatoes on top.
Serve with steamed asparagus.
Note: Otherwise known as lima beans. Butter beans are large, white, kidney-shaped beans with a creamy "buttery " texture. Imported canned butter beans are labeled Fagioli Bianchi.
Makes 4 servings
| Prep Time: | 1 hr |
| Cooking Time: | 15 mins |
| Ready in: | 1 hr 20 mins |
Suitable for: |
|
| Dinner, Lunch | |
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| Nutritional Information - Per Serve | |
| Kj | 1824 kj |
| Calories | 436 kcal |
| Fat | 26.3 g |
| Saturated Fat | 5.6 g |
| Total Carbohydrate | 3.4 g |
| Total Protein | 45.3 g |
| Fibre | 2.4 g |
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