A Taste of Amsterdam & Lemony Chicken with "Bruine Bonen Salade"
 
 
Ingredients
  • 1 tsp coarse mustard (I used Dijon)
  • 2 tbsp extra virgin olive oil, divided
  • 1 tbsp red wine vinegar
  • 1 clove garlic, minced
  • 1 cup brown beans (pinto), rinsed and drained
  • ¼ red onion, finely diced
  • 1 tbsp chopped fresh flat-leaf parsley
  • Sea salt & freshly ground black pepper
  • 1 lemon, finely sliced
  • 4 skinless chicken breast fillets
Instructions
  1. For the bean salad, whisk the mustard, 1 tbsp olive oil, vinegar and minced garlic together in a small bowl until combined.
  2. Place the brown beans, sliced red onion and herbs in a salad bowl.
  3. Add the dressing and toss. Season with salt & pepper. Refridgerate while preparing Lemony Chicken.
  4. Combine the lemon and 1 tbsp olive oil in a bowl. Add the chicken, coat with the marinade and then leave to stand in the fridge for at least 1 hour. Season the fillets with salt and pepper.
  5. Preheat the oven to 400 degrees.
  6. Heat a large heavy-based non-stick frying pan on medium-high until you can feel a good heat rising. Add the chicken breasts and pan-fry for a few minutes on each side until browned.
  7. Place the chicken in a dish in the oven and bake for 20 minutes or until cooked through.
  8. Once cooked, set the chicken to rest on a cutting board for a couple of minutes before slicing on the diagonal.
  9. Serve on a bed of fresh spinach with the brown bean salad.
  10. Enjoy!
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/a-taste-of-amsterdam-lemony-chicken-with-bruine-bonen-salade-2/