Menopause Support: Lemon Chicken

Nutrition per serve

Ingredients

• 2clov garlic
• 1pcs lemon
• 2g dried oregano
• 300g free-range chicken thigh fillets
• 1pcs red onion
• 1pcs capsicum
• 1pcs tomato
• 1pcs Lebanese cucumber
• 400g cannellini beans
• 50g feta
• 30g pitted kalamata olives
• 15ml extra virgin olive oil

Method

1. Step 1 — Marinate chicken
   Crush or finely chop the garlic. Finely grate the zest of half the lemon, then juice the half. Cut the remaining lemon into wedges. Combine the lemon zest, half the garlic, half the dried oregano, 1 tsp lemon juice and 1 tsp extra virgin olive oil in a large bowl and season with salt and pepper. Add the chicken and turn to coat.
2. Step 2 — Prep salad ingredients
   Very thinly slice half the onion* with a sharp knife or mandoline (the onion is eaten raw in the salad so ensure your blade is sharp to produce thin slices). Coarsely chop the capsicum, tomato and cucumber.
3. Step 3 — Cook chicken
   Heat a chargrill pan over high heat until hot. Cook the chicken for 5-6 mins each side until golden and cooked through. Remove from the pan and rest for 3 mins.
4. Step 4 — Make white bean puree
   Meanwhile, drain and rinse the beans. Put the beans, remaining garlic, 1 tsp lemon juice and 1 tsp extra virgin olive oil in a small saucepan. Cook over medium-low heat, stirring occasionally, for 5 mins or until heated through. Remove from the heat. Blend the beans with a stick blender until almost smooth, or mash with a potato masher. Taste, then season with salt and pepper.
5. Step 5 — Make dressing
   Put ½ tsp dried oregano*, 2 tsp lemon juice and 2 tsp extra virgin olive oil in a large bowl. Season with salt and pepper and whisk to combine. Cut the feta into bite-size chunks.
6. Step 6 — Get ready to serve
   Add the onion, capsicum, tomato, cucumber and olives to the dressing and toss to combine. Gently stir in the feta. Divide the white bean puree, chicken and salad among plates. Serve with the lemon wedges.

Allergens

Milk