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
For the bean salad, whisk the mustard, 1 tbsp olive oil, vinegar and minced garlic together in a small bowl until combined.
Place the brown beans, sliced red onion and herbs in a salad bowl.
Add the dressing and toss. Season with salt & pepper. Refridgerate while preparing Lemony Chicken.
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.
Preheat the oven to 400 degrees.
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.
Place the chicken in a dish in the oven and bake for 20 minutes or until cooked through.
Once cooked, set the chicken to rest on a cutting board for a couple of minutes before slicing on the diagonal.
Serve on a bed of fresh spinach with the brown bean salad.
Enjoy!
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/a-taste-of-amsterdam-lemony-chicken-with-bruine-bonen-salade-2/