Grilled Chicken with Herby White Bean Salad
PREP 15 MIN•COOK 6 MIN
Healthy dinner has never tasted so good. Be sure to make a double batch of this protein-packed salad bowl, as it makes a great packed lunch for tomorrow.
Number of servings
250g chicken tenderloins
1 olive oil spray
salt & pepper, to taste
1 wholemeal pita bread or pocket, small (50g) (or gluten free) cut in half
2 cups (80g) baby spinach leaves
Herby White Bean Salad
1⁄3 cup (45g) frozen peas
6 sprigs of parsley (or coriander) leaves picked & stalks roughly chopped
1 tin of cannellini beans (400g tin) drained & rinsed
1⁄4 tsp garlic powder
1 tbs water
1 lemon half juiced & half cut in wedges
2 tsp olive oil
1⁄2 small red onion thinly sliced
Heat a chargrill pan over high heat.
Spray chicken very lightly with oil, season with salt and pepper and grill for 2-3 minutes each side or until cooked through.
At the same time, toast pita bread on hot chargrill and set aside.
Add peas to a pan of boiling water and simmer for 2 minutes or until cooked. Drain and rinse under cold water.
Blend peas, parsley stems and most of the leaves (reserve some to serve), 1 tablespoon of beans per person, garlic powder, water, lemon juice and oil in a small food processor or with a stick/immersion blender until smooth. Adjust seasoning.
Toss remaining beans with dressing, and then gently through onion.
Divide spinach, bean mixture, chicken and toasted pita between serving plates. Top with remaining parsley leaves and serve with a wedge of lemon.
1640 kJ / 391 cals
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