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Sunday, 9 September 2018

Lemon & coriander chicken with a chorizo and white bean salad

Lemon & coriander chicken with a chorizo and white bean salad
  • 2 chicken breasts (butterflied and cut into strips)
  • 2 handfuls chopped coriander 
  • Juice of one lemon
  • 1 garlic clove, minced
  • 1/2 tin cannellini beans, drained and rinsed
  • Couple handfuls of chopped chorizo
  • 250g cherry tomatoes, halved
  • 1/2 red onion, finely sliced
  • Bag of rocket salad (or salad of choice)
  • 3 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard

Method:
Place the chopped chicken into a tupperware container (or suitable bowl/dish), add the garlic, one handful of chopped coriander and the lemon juice, mix together and leave in the fridge for an hour to marinade.

Pre-heat the oven to 180 degrees (fan assisted) or 200 for regular ovens.  Line a baking tray with foil and cook the chicken for around 20 minutes or until cooked through.  

Put the olive oil, vinegar, mustard and remaining coriander into a bowl and whisk together until combined (it should look thick and glossy).  

Heat a non stick frying pan over a medium heat, fry the chorizo for several minutes until the oils are released then add the beans and cook for a further ten minutes, then turn the heat right down until the chicken has cooked (you want to keep the beans and chorizo warm until ready to serve).

Divide your salad leaves between two plates, top with the chicken, tomatoes and onion.  Spoon over the chorizo and bean mix and drizzle the dressing over the finished dish.

Whilst it's getting a bit cooler for salads, this dish hits the spot, the chicken, chorizo and beans really lifts it up, you can enjoy with some nice crusty bread and salted butter!




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