Zingy Chicken, Haloumi & Chilli White Bean Salad
with Fetta & Lemon
This easy, flavour-packed dinner brings together zesty lemon pepper chicken, haloumi and a warm chilli-kissed cannellini bean salad, topped off with crumbled fetta. It’s fresh, filling, and comes together in no time and is perfect for a quick weeknight meal with a bit of kick.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
330 g
Chicken Breast
1 packet
Haloumi
(Contains: Milk;)
1 sachet
Lemon Pepper Seasoning
2
Garlic
1 packet
Cannellini Beans
1 sachet
Chilli Flakes
1 packet
Parsley
1
Tomato
1
Cucumber
1
Lemon
1 packet
Fetta Cubes
(Contains: Milk;)
1 packet
Spinach & Rocket Mix
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
- In a medium bowl, place haloumi and cover with water to soak.
- Roughly chop cucumber and tomato. Finely chop garlic.
- Zest lemon to get a pinch then slice 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 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).
- In the last minute of cook time, sprinkle over lemon pepper seasoning, turning chicken to coat. Transfer to a plate and cover to keep warm.
TIP: The chicken is cooked when it is no longer pink inside.
- When the chicken is cooked, drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a plate and cover to keep warm.
- Return frying pan to medium-high heat with a good drizzle of olive oil.Cook cannellini beans until warmed through,3-4 minutes. Add lemon zest, garlic and a pinch of chilli flakes (if using), and cook until fragrant, 1 minute.
- In a large bowl, combine spinach & rocket mix, cucumber, tomato and cooked beans with a generous squeeze of lemon juice and a good drizzle of olive oil. Season to taste.
- Slice chicken.
- Divide chilli white bean salad between bowls. Top with lemon pepper chicken and haloumi. Crumble over fetta cubes. Serve with any remaining lemon wedges. Enjoy!
