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Categories:Viewed: 51 - Published at: 9 years ago
Ingredients
- 4 None chicken breast fillets (or 8 thighs)
- 2 None tomatoes, peeled, diced
- 1 (13.5 oz) can chickpeas, drained, rinsed
- 1 (13.5 oz) can borlotti beans, drained, rinsed
- 1/2 None lemon, zested and juiced
- 1/4 cup extra virgin olive oil
- 2 tbsp fresh parsley leaves, chopped
- 7 oz green beans, cooked
Method
- Season chicken then set aside.
- In a bowl, combine tomatoes, chickpeas, borlotti beans, lemon zest, lemon juice, 2 tbsp olive oil and parsley. Season. Arrange green beans on serving plates and spoon tomato and bean salad over top. Set aside.
- In a nonstick frying pan, heat remaining oil. Saute chicken for 3-4 mins per side, until cooked through. Slice and arrange over salad. Season and serve.
