[Speedy Legumes] Paprika Chicken & Charred Capsicum Dense Bean Salad
with Olives & Fetta
Calories
:
508 kcalProtein
:
51.4g proteinPreparation Time
:
20 minutesDifficulty
:
EasyAllergens:
- Wheat
- Gluten
- Soy
- May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
1 packet
Baby Spinach Leaves
1 packet
Cannellini Beans
1
Capsicum
330 g
Chicken Breast
1
Cucumber
1 packet
Dill
1 packet
Green Dressing
1 packet
Kalamata Olives
1 sachet
Paprika Spice Blend
(May be present: Wheat, Gluten, Soy.)
Not included in your delivery
1 drizzle
olive oil
½ tbs
honey
1 drizzle
balsamic vinegar
Utensils
•Large Frying Pan
Cooking Steps
1
- Cut chicken breast into 2cm chunks.
- In a large frying pan, heat a drizzle of olive oil over high heat.
- When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.
- In the last minute of cook time, add the honey, turning chicken to coat. Transfer to serving plates, season and cover to keep warm. TIP: Chicken is cooked through when it is no longer pink in the middle.
2
- Meanwhile, slice capsicum into strips.
- Roughly chop cucumber, kalamata olives, baby spinach leaves and dill. Drain and rinse cannellini beans.
3
- Wash out frying pan and return to medium-high heat, with a drizzle of olive oil.
- Cook capsicum, until tender, 4-5 minutes. Transfer to a large bowl.
4
- To bowl with charred capsicum, add baby spinach leaves, olives, cucumber, cannellini beans, dill, a drizzle of olive oil and balsamic vingear. Toss to combine and season to taste.
- Divide charred capsicum salad between plates with chicken. Drizzle over green dressing. Enjoy!
TIP: kalamata olives have a strong flavour – add less if desired.
