Warm chicken and butter bean salad
Another salad that actually leaves you feeling full!
Treat your family or four of your friends to your culinary skills ;) or eat cold or is reheated for a meal prep ; in my experience this makes a fantastic grab and go lunch.
The addition of beans is noteworthy here; they are high in fibre and are considered a low glycaemic index carbohydrate, meaning you are fuller for longer and will likely be less vulnerable to cravings for junk foods. They also contain some protein, and are also generally a good source of magnesium, iron and folic acid .
For the above reasons, beans are considered an excellent staple for vegans, and whilst this dish contains chicken you could easily swap out for a non-meat substitute, and use a different dressing. For those who want to learn more about how to get started with a vegan diet, or , if you are already a vegan and just want to optimise your diet and health, please have a look at my blog on this subject.
Another note, this recipe contains instructions to make a honey and mustard dressing; any low calorie version would work fine here, but if you have the time, do have a go making this one!
Prep time: 5 minutes
Cooking time: 12 minutes
640g Chicken Mini Fillets ( like the recipe I did a few weeks ago , again any chicken breast meat works fine here, but this saves on chopping up! )
400g can of butter beans ( drained)
2 sprigs of rosemary , finely chopped
400g sugar snap peas or mange tout
2 cloves of garlic, finely chopped
½ tbsp olive oil
1 red onion, finely sliced
For honey mustard dressing
1 and a half tbsp. olive oil
2 Tbsp wholegrain mustard
1 Tbsp white wine vinegar
1 Tbsp Honey
1. Add the ½ tbsp. oil , then the chicken, rosemary and garlic to the pan and cook for 10 mins ( ensure there is no pink meat left!)
2. 5 minutes into cooking the chicken, add the sugar snap peas to a pan of boiling water, cook for 2 minutes, then add the beans, then drain. You could wait until the chicken is cooked to boil the peas and beans, but the first way does save on time
3. In a small bowl, whisk together the 1 ½ tbsp. oil, white wine vinegar, honey and mustard .
4. Drop the pan of ( now cooked!) chicken down to a low heat,and add dressing, beans and peas , stir through for one to two minutes
#foodie #food #foodblogger #cleaneating #Protein #weightlossjourney #fitnessjourney #Girlsthatlift #Nutrition #Nutritionist #Diet #fatloss #weightloss #eatclean #Fitfam #Health #Healthyfood #Bikinibody #StAlbans #Harpenden #Radlett #Mealplan #Onlinecoach #Hertfordshire #fitnessmotivation #healthylifestyle #nutritiontips #macros #recipe #mealprep #fat #lowcarb