[Speedy Legumes] Lemon Pepper Chicken & Herby White Bean Salad
[Speedy Legumes] Lemon Pepper Chicken & Herby White Bean Salad
with Fetta & Lemon
Allergens:
Milk
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Preparation Time20 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
Serving amount
330 g
Chicken Breast
1 sachet
Lemon Pepper Seasoning
1
Cucumber
1
Tomato
Garlic
1
Lemon
1 packet
Cannellini Beans
Chilli Flakes
1 packet
Spinach & Rocket Mix
1 packet
Fetta Cubes
(Contains: Milk;)
Not included in your delivery
1 drizzle
olive oil
Utensils
•Large Frying Pan
Cooking Steps
1
- Roughly chop cucumber, tomato and parsley.
- Slice lemon into wedges.
- Drain and rinse cannelini beans.
- Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. In a medium bowl, combine lemon pepper seasoning, a pinch of salt and a drizzle of olive oil. Add chicken, turning to coat.
2
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
TIP: The chicken is cooked when it is no longer pink inside.
3
- Meanwhile, in a large bowl, combine spinach & rocket mix, cannelini beans, tomato, cucumber and parsley with a generous squeeze of lemon juice and a drizzle of olive oil Season to taste.
4
- Slice chicken if preferred.
- Divide lemon pepper chicken and herby white bean salad between plates. Crumble fetta cubes over salad. Serve with any remaining lemon wedges. Enjoy!
