Calorie-Conscious Tuscan Chicken

Nutrition per serve

Ingredients

• 1clove garlic
• 30g pitted kalamata olives
• 1pcs zucchini
• 400g cannellini beans
• 300g chicken tenderloins
• 10g Italian seasoning
• 50g baby spinach leaves
• 30ml olive oil
• 23ml red wine vinegar
• 5ml dijon mustard
• 5ml honey

Method

1. Step 1 — Prep ingredients
   Crush or finely chop 1 garlic clove. Halve the olives. Peel the zucchini into ribbons with a vegetable peeler. Drain and rinse the beans.
2. Step 2 — Marinate chicken
   Put the chicken, garlic and Italian seasoning in a bowl, then toss to coat.
3. Step 3 — Pan-fry chicken
   Heat 1 tbs olive oil in a medium frypan over medium-high heat. Cook the chicken for 3-4 mins each side until browned and cooked through. Remove from the pan.
4. Step 4 — Make dressing
   Meanwhile, combine 1 tbs olive oil, 1½ tbs red wine vinegar, 1 tsp dijon mustard and 1 tsp honey in a large bowl. Season with salt and pepper and whisk to combine.
5. Step 5 — Serve up
   Add the olives (see Make it yours), zucchini, beans and spinach to the dressing and toss to coat. Thickly slice the chicken. Divide the salad and chicken among bowls and enjoy!
6. Step 6 — Make it yours
   We love the salty pops of flavour that the olives provide, but if some members of your family aren't keen on them, then use less or none at all. Or keep everyone happy and serve them on the side!

Allergens

Sulfit