INGREDIENTS (serves 4)
600g skinless chicken thigh fillets, trimmed (I use organic or free range)
2 garlic cloves, crushed
1 tablespoon wholegrain mustard
2 tablespoons balsamic vinegar
olive oil cooking spray
400g can cannellini beans, drained
250g cherry tomatoes, halved
1/2 cup low-fat feta cheese, crumbled
50g rocket leaves
1 lemon, cut into wedges, to serve
METHOD
Season chicken with salt and pepper. Whisk garlic, mustard and vinegar in a ceramic dish. Add chicken and turn to coat. Cover and refrigerate for at least 20 minutes.
Preheat a frypan on high heat. Remove chicken from marinade. Lightly spray chicken with oil. Cook for 1 minute each side or until golden. Reduce heat to medium-low. Cook chicken for 6 to 8 minutes each side or until cooked through. Transfer to a plate. Cover and stand for 5 minutes.
Slice chicken. Combine beans, tomato, feta, rocket and chicken in a large bowl. Toss gently. Spoon onto plates. Season with pepper. Serve with lemon.
Adapted from:
http://www.taste.com.au/recipes/450/balsamic+chicken+and+white+bean+salad
