Shopping Cart -

Your cart is currently empty.
Upgrade to today
for only an extra Cxx.xx

You get:

plus This issue of xxxxxxxxxxx.
plus Instant access to the latest issue of 320+ of our top selling titles.
plus Unlimited access to 28000+ back issues
plus No contract or commitment. If you decide that PocketmagsPlus is not for you, you can cancel your monthly subscription online at any time. Auto-renews at $14.99 per month, unless cancelled.
Upgrade Now for $14.99 Learn more
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
Pocketmags Digital Magazines
   You are currently viewing the Australia version of the site.
Would you like to switch to your local site?
Read anywhere Read anywhere
Ways to pay Pocketmags Payment Types
Trusted site
At Pocketmags you get
Secure Billing
Great Offers
Web & App Reader
Gifting Options
Loyalty Points

Chicken with feta & butter bean salad


Serves 4

Ready in about
35 minutes, plus marinating

3 tbsp white wine vinegar

2 tbsp chopped fresh rosemary leaves

12 skinless and boneless chicken thighs

For the salad:

Low-calorie cooking spray

1 shallot, finely chopped

2 garlic cloves, crushed

2 x 400g cans butter beans, drained and rinsed

1 tbsp lemon juice

6 tbsp fat-free vinaigrette

Small pack fresh flat-leaf parsley, chopped

75g reduced-fat feta cheese

1 Put the vinegar and rosemary in a small bowl, season to taste and whisk well. Arrange the chicken thighs in a glass bowl and pour over the marinade. Cover and chill for at least 1 hour.

2 To make the bean salad, spray a non-stick frying pan with low-calorie cooking spray and place over a low heat. Add the shallot and cook for 4 minutes, or until slightly softened. Add the garlic and cook for 1 minute, then add the beans and cook for a further 2-3 minutes, stirring. Transfer to a bowl.

3 In a separate bowl, mix together the lemon juice, vinaigrette and parsley and season to taste. Pour over the beans and leave to cool.

4 Shake off as much marinade from the chicken thighs as you can, then spray with low-calorie cooking spray and barbecue for 15-20 minutes, or until tender and cooked through, turning once. (Or cook in the oven at 190°C/fan 170°C/gas 5.)

5 Divide the beans between 4 plates, crumble a quarter of the feta over each and serve with the chicken and your favourite Speed salad veg.

Purchase options below
Find the complete article and many more in this issue of Slimming World - July 2017
If you own the issue, Login to read the full article now.
Single Digital Issue
July 2017
This issue and other back issues are not included in a new Slimming World subscription. Subscriptions include the latest regular issue and new issues released during your subscription.
Annual Digital Subscription
Only $ 4.00 per issue

View Issues

About Slimming World

July’s Slimming World magazine is the ultimate motivation issue! Be inspired by four super slimmers who feel 10 years younger since losing more than 21st between them, then get your own slimdown started with our 7-day eating plan. Stuck in a recipe rut? Shake things up with our lightened-up Italian classics and clever iced desserts. And discover how both mindfulness and music could bring something new to your weight-loss campaign. We’re here to help you freshen up your focus and achieve your weight-loss dreams.