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Cinnamon chicken with bean salad
Cinnamon chicken with bean salad
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Aromatic chicken paired with crunchy green beans for a healthy, high-fiber meal idea.
Ingredients:
  • 2.50 gm ground cinnamon
  • 32.00 gm brown sugar
  • 80ml sherry
  • 80ml olive oil
  • 4 chicken breast fillets with skin (wingbone attached - optional)
  • 20.00 ml balsamic vinegar
  • 5.90 gm Dijon mustard
  • 200g thin green beans
  • 2 x 420g cans three-bean mix, rinsed, drained
  • 40.00 ml chopped flat-leaf parsley
  • Beetroot relish, to serve
Instructions:
  • Preheat oven to 180°C. In a mixing bowl, combine cinnamon, sugar, sherry, and 2 tablespoons of oil. Season the mixture, then add chicken and marinate for 15 minutes.
  • In a large bowl, whisk together balsamic vinegar, mustard, and the remaining 2 tablespoons of oil. Season with salt and pepper. Blanch green beans in boiling water for 2 minutes, then transfer to a bowl of cold water to cool. Toss the cooled green beans with the dressing, parsley, and canned beans.
  • Preheat an ovenproof frypan over medium heat and sear the chicken, skin-side down, until golden (about 2 minutes). Flip and cook for 1 more minute, then transfer to the oven and roast for 12 minutes, or until fully cooked. Serve the chicken on a bed of salad and garnish with relish.

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