Golden chicken with butter bean hummus
Whole grain mustard
Skinless chicken breast
500 g, (2x250g) halved horizontally
Frozen green peas
Butter beans, canned, drained and rinsed
1 can(s), 400g size can
- Combine honey, mustard, turmeric and oil in a shallow dish. Add chicken and turn to coat. Cover and place in fridge for 10 minutes.
- Preheat a chargrill or barbecue over medium heat. Cook chicken for 5 minutes each side or until golden and cooked through. Transfer to a plate. Cover chicken with foil and set aside to rest for 5 minutes before slicing.
- Meanwhile, cook peas in a small saucepan of boiling water for 2-3 minutes or until bright green and tender. Drain and refresh under cold water. Drain. Combine peas, half the butter beans and sprouts in a large bowl.
- Mash remaining butter beans in a small bowl. Add juice, extra mustard and any cooking juices from chicken. Serve butter bean hummus with chicken and salad.