Chicken & Balsamic Green Bean Salad
with Parmesan & Wholegrain Mustard
- Milk
Just because a meal is simple, doesn't haven't to mean that It's lacking flavour! This seared chicken is packed with bold flavors, from the tender chicken to the tangy dressing and wholegrain mustard. A perfect balance of taste in every bite!
Ingredients
1
Baby Broccoli
1 packet
Trimmed Green Beans
1 packet
Parmesan Cheese
(Contains: Milk)
330 g
Chicken Tenderloins
1 packet
Wholegrain Mustard
1 packet
Mixed Salad Leaves
Not included in your delivery
1 drizzle
olive oil
1 drizzle
balsamic vinegar
Utensils
Cooking Steps
• Trim green beans and baby broccoli. Halve any thicker stalks of baby broccoli lengthways.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook prepped veggies, until tender, 5-6 minutes.
• Transfer to a bowl and allow to cool slightly.
• Season chicken tenderloin with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side.
Have a BBQ? Preheat BBQ to high heat. To a medium bowl, add chicken tenderloins and a drizzle of olive oil. Season and toss to coat.
• When BBQ is hot, grill chicken tenderloin, turning, for 3-4 minutes. Transfer to a plate to rest.
TIP: Chicken is cooked through when it is no longer pink inside.Transfer to a plate to rest.
• While the chicken is resting, to the bowl with cooked veggies, add mixed salad leaves, a drizzle of balsamic vinegar and olive oil. Season with salt and pepper.
• Divide seared chicken and balsamic green bean salad between plates.
• Garnish salad with Parmesan cheese. Serve steak with wholegrain mustard. Enjoy!
