Golden chicken
1
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ingredients
Chicken breast, skinless, raw
500 g, flattened to 1cm in thickness
Honey
2 teaspoon(s), level
Wholegrain Mustard
1 tablespoon(s), level
Turmeric
½ teaspoon(s)
Olive Oil
1 teaspoon(s)
Lemon Juice, Fresh
45 ml
Wholegrain Mustard
½ teaspoon(s), level
Peas, fresh or frozen
250 g
Butter Beans, cooked
1 can(s), large, drained
Pea shoots
50 g
Instructions
1
Put the chicken, honey, 1 tablespoon mustard, the turmeric and olive oil into a bowl and mix together. Leave to marinate for 10 minutes.
2
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.
3
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.
4
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.
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