White Bean & Courgette Salad with Chimichurri Chicken
Serves 4 // Easy / Preparation Time: 25 minutes
Ingredients:
2 chicken fillets
5g chimichurri spice
360g cannellini beans
120g courgette
40g onions
100g tomatoes
1 tsp oil
8g dill
8g parsley
Pinch of salt & pepper
For the Vinaigrette:
1 tbsp extra virgin olive oil
1 tsp sherry vinegar
1 tsp mustard
Pinch of salt & pepper
Method:
Preheat the fan oven to 200C.
Chop the chicken into bite-sized piece, toss with a little oil and the chimichurri spice. Allow to marinade in the fridge for 2-3 hours.
Chargrill the chicken on either side for a couple minutes to get the colour. Finish off cooking the chicken in the oven for 10 minutes.
Dice the courgette, toss with a little oil and season with salt & vinegar. Pop in the oven and roast for 3 minutes, allow to cool.
Dice the onions and tomatoes and chop the herbs. Drain and rinse the cannellini beans.
To make the dressing: mix the oil, vinegar, mustard, salt & pepper together till combined.
Add the chicken, roast courgette, onions, tomatoes, herbs and beans to a bowl and drizzle over the dressing. Toss till combined.
Place into a bowl and enjoy!
