Golden chicken with butter bean hummus
Sweet honey and turmeric marinated chicken with creamy butter bean hummus.
Whole grain mustard
Skinless chicken breast
500 g, (2x250g) halved horizontally
Frozen green peas
Canned butter beans, rinsed and drained
1 400g 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.
TIPS: Snow pea sprouts are the young shoots of snow peas. You can find them in packets in the fresh produce section of supermarkets.If unavailable, use any fresh sprouts. VARIATION: Swap butter beans for chickpeas.