[Speedy Legumes] Lemon Pepper Chicken, Haloumi & Chilli White Bean Salad

Name: [Speedy Legumes] Lemon Pepper Chicken, Haloumi & Chilli White Bean Salad with Fetta & Lemon
Total time: 20 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 330 g Chicken Breast; 1 packet Haloumi; 1 sachet Lemon Pepper Seasoning; 2 Garlic; 1 packet Cannellini Beans; 1 sachet Chilli Flakes; 1 Tomato; 1 Cucumber; 1 Lemon; 1 packet Fetta Cubes; 1 packet Spinach & Rocket Mix; 1 drizzle olive oil

with Fetta & Lemon

Get up to $230 off

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 packet

Haloumi

(Contains: Milk;)

1 sachet

Lemon Pepper Seasoning

2

Garlic

1 packet

Cannellini Beans

1 sachet

Chilli Flakes

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

Nutritional Values

Calories709 kcal

Energy (kJ)2970 kJ

Fat31.9 g

of which saturates17.3 g

Carbohydrate28.6 g

of which sugars7.2 g

Dietary Fibre16.7 g

Protein69.5 g

Sodium1750 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

Cooking Steps

1

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.

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).
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.

3

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.

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.
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!