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
Mustard Blistered Beans & Chicken
with goat’s cheese & toasted walnuts
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Mustard Blistered Beans & Chicken?
The preparation time for Mustard Blistered Beans & Chicken with goat’s cheese & toasted walnuts is between 20 and 35 minutes.
What is the total time required to make Mustard Blistered Beans & Chicken with goat’s cheese & toasted walnuts?
The total time required to make Mustard Blistered Beans & Chicken with goat’s cheese & toasted walnuts is between 40 and 55 minutes.
How many servings does Mustard Blistered Beans & Chicken provide?
4 servings
What are the main ingredients in Mustard Blistered Beans & Chicken?
Chevin Goats Cheese, Chicken, Chickpeas, Dijon Vinagrette, Free-range Chicken Breast, Free-range Chicken Breasts, Green Beans, NOMU Poultry Rub, Salad Leaves, Walnuts
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?
Chevin Goats Cheese, Chicken, Chickpeas, Dijon Vinagrette, Free-range Chicken Breast, Free-range Chicken Breasts, Green Beans, NOMU Poultry Rub, Salad Leaves, Walnuts
How many calories does Mustard Blistered Beans & Chicken have?
580 calories
How much fat content does Mustard Blistered Beans & Chicken have?
grams
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