For the Balsamic Chicken
1 tablespoon olive oil
Quarter teaspoon salt
1 teaspoon black pepper
1 teaspoon Italian herbs
1 red onion peeled and sliced
1 yellow pepper chopped
4 skinless chicken breasts
1 chicken stock cube
6 tablespoons water
4 tablespoons balsamic vinegar
For the Three Bean Salad
Quarter teaspoon salt
1 can cannellini beans
1 can berlotti beans
1 can chickpeas
120 g asparagus spears
1 teaspoon olive oil
2 courgettes sliced
60 g rocket leaves
Quarter teaspoon salt
1 teaspoon black pepper
1 teaspoon extra virgin olive oil
1. Warm a saucepan of salted water, but avoid boiling. Then add the cannellini beans, berlotti beans and chickpeas. Simmer on a very low heat for 10 minutes.
2. In a skillet, drizzle the olive oil. warm for several minutes, then add the salt, white pepper, garlic granules and Italian herbs.
3. Add the red onion, yellow pepper and fry for 5 minutes.
4. Now add the 4 chicken breasts, frying until they are brown on both sides.
4. Break-up the stock cube over the chicken, add the water and balsamic vinegar. Lower the heat; stir and leave to cook for 15 minutes.
5. In a seperate saucepan, boil two-thirds water then add the asparagus spears. Cook for 2 minutes, then plunge into ice-cold water for 2 minutes. Set-aside.
6. Drain the water from the beans, place back on the heat, drizzle with olive oil, and add the courgettes. Fry for 5 minutes on a low heat and toss with the asparagus spears.
7. Place the beans, courgettes and asparagus spears in a bowl, adding rocket and season with salt and pepper. and extra-virgin olive oil. Serve with the balsamic chicken.
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