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 UCOOK honey-mustard dressing.
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
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Green Beans
- NOMU One For All Rub
- Salad Leaves
- UCOOK Honey Mustard Dressing
- Walnuts
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Butter
- Seasoning (salt & pepper)
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.
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 UCOOK honey mustard 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 UCOOK honey mustard 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.
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 UCOOK honey mustard 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 UCOOK honey mustard 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.
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 UCOOK honey mustard 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 UCOOK honey mustard 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.
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 UCOOK honey mustard 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 UCOOK honey mustard 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, Free-range Chicken Breast, Free-range Chicken Breasts, Green Beans, NOMU One For All Rub, Salad Leaves, UCOOK Honey Mustard Dressing, Walnuts
What is the nutritional information of Mustard-blistered Beans & Chicken?
Calories: 777, Carbs: 76 grams, Fat: grams, Protein: 44.7 grams, Sugar: 45.6 grams, Salt: 940 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. 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 UCOOK honey mustard 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 UCOOK honey mustard 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, Free-range Chicken Breast, Free-range Chicken Breasts, Green Beans, NOMU One For All Rub, Salad Leaves, UCOOK Honey Mustard Dressing, Walnuts
How many calories does Mustard-blistered Beans & Chicken have?
777 calories
How much fat content does Mustard-blistered Beans & Chicken have?
grams
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