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Chicken with radicchio and tomato salad
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Prep Time:
40 minutes
Cook Time:
35 minutes
Total Time:
75 minutes
Healthy and vibrant chicken salad for a waistline-friendly meal.
Ingredients:
  • 2 garlic cloves, crushed
  • 46.80 gm wholegrain mustard
  • 42.00 gm fresh lemon juice
  • 20.00 ml chopped fresh continental parsley
  • Sea salt & freshly ground pepper
  • 4 chicken breast fillets
  • 3 saladette truss tomatoes, cut into wedges
  • Olive oil spray
  • 1 small radicchio, outer leaves removed, torn
  • 120g green beans, trimmed, blanched
  • 400g can cannellini beans, rinsed, drained
  • 1 lime, cut into wedges
Instructions:
  • Mix together the garlic, mustard, lemon juice, and parsley, then season with salt and pepper. Pour the marinade over the chicken in a ceramic dish, cover, and refrigerate for 30 minutes.
  • Preheat the oven to 180°C and line a baking tray with non-stick baking paper. Heat a chargrill pan over medium-high heat. Place the tomatoes on the tray, drizzle with olive oil, and season with salt and pepper. Roast until tender.
  • Give the chicken a gentle oil spritz. Sear both sides for 2-3 minutes. Bake until perfectly done. Rest under foil for 5 minutes before slicing.
  • Combine the warm tomatoes, radicchio, beans, and cannellini beans in a large bowl. Toss gently to mix. Serve the chicken with the radicchio salad and lime wedges.

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