What are the main ingredients in Mustard Blistered Beans & Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter, Sugar/Sweetener/Honey

What is the nutritional information of Mustard Blistered Beans & Chicken?

Calories: 580, Carbs: 38 grams, Fat: grams, Protein: 56 grams, Sugar: 9.3 grams, Salt: 596 grams

How do I prepare Mustard Blistered Beans & Chicken?

GOLDEN CHICKPEAS: Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the rinsed chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan, season, and set aside. TOAST THE WALNUTS: Return the pan to medium heat. Toast the chopped walnuts until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. DO THE DRESSING: In a small bowl, combine the dijon vinaigrette with 30ml of olive oil, a sweetener, and seasoning. Mix until emulsified and set aside. FRY THE CHICKEN: Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning. CHAR THE GREEN BEANS: While the chicken is resting, return the pan to medium-high heat with a drizzle of oil. When hot, fry the green beans until blistered and tender, 5-6 minutes (shifting occasionally). Remove from the pan, place in a bowl, and season. Add ½ the dijon vinaigrette dressing and toss together. PUT IT ALL TOGETHER: Create a bed of the shredded salad leaves. Sprinkle over the crispy chickpeas. Top with the mustard-blistered beans and the toasted walnuts. Crumble over the goat’s cheese and drizzle over the remaining dijon vinaigrette dressing (to taste). Side with the chicken. Looking good, Chef!

What should be prepared from my kitchen to make Mustard Blistered Beans & Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter, Sugar/Sweetener/Honey

Mustard Blistered Beans & Chicken

This is an elevated weeknight dinner guaranteed to hit the spot. Tender chicken breast slices sit next to a loaded salad packed with crispy chickpeas, mustard-infused green beans, and toasted walnuts topped with soft Chevin goat’s cheese and a Dijon vinaigrette.

Mustard Blistered Beans & Chicken

with goat’s cheese & toasted walnuts

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Chevin Goats Cheese
Chicken
Chickpeas
Dijon Vinagrette
Free-range Chicken Breast
Free-range Chicken Breasts
Green Beans
NOMU Poultry Rub
Salad Leaves
Walnuts

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter
Sugar/Sweetener/Honey

Photo of Mustard Blistered Beans & Chicken

Serves 1

GOLDEN CHICKPEAS
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the rinsed chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan, season, and set aside.
TOAST THE WALNUTS
Return the pan to medium heat. Toast the chopped walnuts until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
DO THE DRESSING
In a small bowl, combine the dijon vinaigrette with 15ml of olive oil, a sweetener, and seasoning. Mix until emulsified and set aside.
FRY THE CHICKEN
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
CHAR THE GREEN BEANS
While the chicken is resting, return the pan to medium-high heat with a drizzle of oil. When hot, fry the green beans until blistered and tender, 4-5 minutes (shifting occasionally). Remove from the pan, place in a bowl, and season. Add ½ the dijon vinaigrette dressing and toss together.
PUT IT ALL TOGETHER
Create a bed of the shredded salad leaves. Sprinkle over the crispy chickpeas. Top with the mustard-blistered beans and the toasted walnuts. Crumble over the goat’s cheese and drizzle over the remaining dijon vinaigrette dressing (to taste). Side with the chicken. Looking good, Chef!

Chickpeas - 120g
Walnuts - 10g
Dijon Vinagrette - 20ml
Free-Range Chicken Breast - 1
NOMU Poultry Rub - 5ml
Green Beans - 100g
Salad Leaves - 20g
Chevin Goat’s Cheese - 25g

Download the Recipe

Serves 2

GOLDEN CHICKPEAS
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the rinsed chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan, season, and set aside.
TOAST THE WALNUTS
Return the pan to medium heat. Toast the chopped walnuts until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
DO THE DRESSING
In a small bowl, combine the dijon vinaigrette with 30ml of olive oil, a sweetener, and seasoning. Mix until emulsified and set aside.
FRY THE CHICKEN
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
CHAR THE GREEN BEANS
While the chicken is resting, return the pan to medium-high heat with a drizzle of oil. When hot, fry the green beans until blistered and tender, 5-6 minutes (shifting occasionally). Remove from the pan, place in a bowl, and season. Add ½ the dijon vinaigrette dressing and toss together.
PUT IT ALL TOGETHER
Create a bed of the shredded salad leaves. Sprinkle over the crispy chickpeas. Top with the mustard-blistered beans and the toasted walnuts. Crumble over the goat’s cheese and drizzle over the remaining dijon vinaigrette dressing (to taste). Side with the chicken. Looking good, Chef!

Chickpeas - 240g
Walnuts - 20g
Dijon Vinagrette - 40ml
Free-range Chicken Breasts - 2
NOMU Poultry Rub - 10ml
Green Beans - 200g
Salad Leaves - 40g
Chevin Goat’s Cheese - 50g

Download the Recipe

Serves 3

GOLDEN CHICKPEAS
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the rinsed chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan, season, and set aside.
TOAST THE WALNUTS
Return the pan to medium heat. Toast the chopped walnuts until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
DO THE DRESSING
In a small bowl, combine the dijon vinaigrette with 45ml of olive oil, a sweetener, and seasoning. Mix until emulsified and set aside.
FRY THE CHICKEN
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
CHAR THE GREEN BEANS
While the chicken is resting, return the pan to medium-high heat with a drizzle of oil. When hot, fry the green beans until blistered and tender, 5-6 minutes (shifting occasionally). Remove from the pan, place in a bowl, and season. Add ½ the dijon vinaigrette dressing and toss together.
PUT IT ALL TOGETHER
Create a bed of the shredded salad leaves. Sprinkle over the crispy chickpeas. Top with the mustard-blistered beans and the toasted walnuts. Crumble over the goat’s cheese and drizzle over the remaining dijon vinaigrette dressing (to taste). Side with the chicken. Looking good, Chef!

Chickpeas - 360g
Walnuts - 30g
Dijon Vinagrette - 60ml
Free-range Chicken Breasts - 3
NOMU Poultry Rub - 15ml
Green Beans - 300g
Salad Leaves - 60g
Chevin Goat’s Cheese - 75g

Download the Recipe

Serves 4

GOLDEN CHICKPEAS
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the rinsed chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan, season, and set aside.
TOAST THE WALNUTS
Return the pan to medium heat. Toast the chopped walnuts until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
DO THE DRESSING
In a small bowl, combine the dijon vinaigrette with 60ml of olive oil, a sweetener, and seasoning. Mix until emulsified and set aside.
FRY THE CHICKEN
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
CHAR THE GREEN BEANS
While the chicken is resting, return the pan to medium-high heat with a drizzle of oil. When hot, fry the green beans until blistered and tender, 6-7 minutes (shifting occasionally). Remove from the pan, place in a bowl, and season. Add ½ the dijon vinaigrette dressing and toss together.
PUT IT ALL TOGETHER
Create a bed of the shredded salad leaves. Sprinkle over the crispy chickpeas. Top with the mustard-blistered beans and the toasted walnuts. Crumble over the goat’s cheese and drizzle over the remaining dijon vinaigrette dressing (to taste). Side with the chicken. Looking good, Chef!