Mustard Chicken with Bean Salad

Chargrilled chicken breast served with a creamy mustard sauce and a fresh mixed bean and herb salad.

Chicken Quick Main Course High Protein Gluten Free

Estimated Nutrition

Calories

1392.5

kcal / serving

1392.5 kcal total

Carbs

30.2g

per serving

30.2 g total

Fat

115.4g

per serving

115.4 g total

Protein

52.8g

per serving

52.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Wholegrain Mustard

Dairy

Butter

100

Double Cream

Fruits

0.5

piece

Lemon

rind only

LegumesPulses

150

Haricot Beans

tinned, rinsed and drained

Liquids

White Wine

Meat

piece

Chicken Breast

flattened

NutsSeeds

tbsp

Coriander

fresh, chopped

tbsp

Basil

chopped

tbsp

Parsley

chopped

OilsFats

tsp

Olive Oil

for frying

tbsp

Olive Oil

Vegetables

0.25

piece

Red Onion

chopped

Method

Melt butter in a saucepan, add wine, and reduce volume by half.

Stir in the cream and mustard then simmer to thicken the sauce.

Combine beans, onion, herbs, and lemon rind in a bowl.

Heat a oiled chargrill pan and cook chicken for six minutes per side until cooked through.

Mix olive oil through the bean salad.

Serve chicken on the bean salad and drizzle with the mustard sauce.