Ingredients (for 4 servings)
- Chickpea (Drained) (240g)
- Red Onion (Chopped) (1)
- Celery Sticks (Chopped) (1)
- Curley Parsley (Chopped) (2)
- Green Beans (Packs) (2)
- Wholegrain/Dijon Mustard (1 Tbsp)
- Balsamic/White Wine Vinegar (1½ Tbsp)
- Low fat Sour Cream (200ml)
- Chicken Breasts (4)
Instructions
- In small pot, boil chickpeas till almost soft (5mins); store in bowl – Do the same for the green beans
- Peel and chop onions, celery, parsley & slice beans cut them into rectangular chunks
- Slice chicken in half from the side & With tenderiser, rolling pin or base of pan, whack the chicken till flat (about 1cm thick)
- Season chicken with sea salt, pepper and any spice of choice (I used oreganoand thyme) & In a non-stick pan, add a tad of coconut or rapseed oil and cook chicken for a couple of minutes on each side then remove unto plate
- In mixing bowl, add the mustart, vinergar and 1 tbsp of oil and stir till smooth
- Add in the chopped onion, a bit of salt and black pepper and mix through
- Now add in the chickpeas, the green beans, parsely and sour cream, and mix thoroughly till all immersed
- On a plate, lay the chicken and serve the salad either atop or on the side
- Enjoy!
Nutrition Content (Per Serving)
Carb: 16g, Pro: 33g, Fat: 8g, Cal:304
