Chicken breast, skinless, raw
500 g, flattened to 1cm in thickness
2 teaspoon(s), level
1 tablespoon(s), level
Lemon Juice, Fresh
½ teaspoon(s), level
Peas, fresh or frozen
Butter Beans, cooked
1 can(s), large, drained
- Put the chicken, honey, 1 tablespoon mustard, the turmeric and olive oil into a bowl and mix together. Leave to marinate for 10 minutes.
- Heat a griddle pan over a medium heat. In batches, griddle the chicken for 5 minutes on each side, until golden and cooked through. Leave to rest for 5 minutes.
- Bring a small pan of water to the boil, add the peas and cook for 3 minutes, then drain. Run under cold water to cool, then mix with half the butterbeans and the pea shoots in a serving bowl.
- Mash the remaining butterbeans in a small bowl and mix in the lemon juice, extra ½ teaspoon mustard and any cooking juices from the chicken. Slice the chicken and serve with the salad and butterbean houmous.