[Speedy Legumes] Lemon Pepper Chick'n & Chilli White Bean Salad
with Fetta & Lemon0.0(0)
Calories
:
825 kcalProtein
:
33.9g proteinPreparation Time
:
20 minutesDifficulty
:
EasyAllergens:
- Gluten
- Soy
- Wheat
- Milk
- Sesame
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
1 sachet
Lemon Pepper Seasoning
2
Garlic
1 packet
Cannellini Beans
1 sachet
Chilli Flakes
1
Tomato
1
Cucumber
1
Lemon
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat;)
1 packet
Fetta Cubes
(Contains: Milk;)
1 packet
Spinach & Rocket Mix
1 packet
Golden Goddess Dressing
(Contains: Sesame;)
Not included in your delivery
4 tbs
olive oil
Utensils
•Large Frying Pan
Cooking Steps
1
- Roughly chop cucumber and tomato. Finely chop garlic.
- Zest lemon to get a pinch then slice into wedges.
- Drain and rinse cannelini beans.
2
- Heat a large frying pan over medium-high heat with enough olive oil to coat the base.
- Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side.
- Transfer to a paper towel-lined plate and sprinkle over lemon pepper seasoning.
3
- When the chick'n is cooked, wipe out frying pan and return 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.
4
- 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.
- Divide chilli white bean salad between bowls. Top with lemon pepper chick'n and crumble over fetta cubes. Drizzle golden goddess dressing and serve with any remaining lemon wedges. Enjoy!
