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Recipe by olive magazine

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1. To make the salsa, whizz the lemon juice, herbs, capers, garlic, mustard and 2 tbsp oil in a food processor (add a little water if needed).
2. Chargrill or grill the chicken on both sides until cooked. Heat the beans, drain, then toss with the rocket and half the salsa. Slice the chicken and dress with the rest of the salsa.

Per serving

420 kcalories, protein 44.9g, carbohydrate 24.1g, fat 16.7 g, saturated fat 2.4g, fibre 7.4g, salt 2.16 g

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• Belkey

  14 March 2009

  Belkey rated and commented on this recipe

  

  So easy & good fresh flavours. I brought the beans to the boil for a few mins with a little bit of veggie stock to heat them through completely.

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Ingredients

• 1 lemon , juiced
• ½ small bunch parsley
• ½ small bunch basil
• 1 tbsp capers , rinsed and drained
• ½ garlic clove
• 1 tsp Dijon mustard
• olive oil
• 2 skinless chicken breasts
• 400g tin cannellini beans
• 50g rocket

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 30 minutes

Ingredients

• 1 lemon , juiced
• ½ small bunch parsley
• ½ small bunch basil
• 1 tbsp capers , rinsed and drained
• ½ garlic clove
• 1 tsp Dijon mustard
• olive oil
• 2 skinless chicken breasts
• 400g tin cannellini beans
• 50g rocket

Per serving

420 kcalories, protein 44.9g, carbohydrate 24.1g, fat 16.7 g, saturated fat 2.4g, fibre 7.4g, salt 2.16 g

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