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 UCOOK honey-mustard dressing.

Mustard-blistered Beans & Chicken

with goat’s cheese & toasted walnuts

4.5

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 55 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Water
  • Paper Towel
  • Butter
  • Seasoning (salt & pepper)
Photo of Mustard-blistered Beans & Chicken
  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.

  2. 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.

  3. 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.

  4. 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.

  5. 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!

  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.

  2. 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.

  3. 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.

  4. 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.

  5. 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!

  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.

  2. 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.

  3. 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.

  4. 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.

  5. 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!

  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.

  2. 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.

  3. 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.

  4. 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.

  5. 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

Woolies Products in this dish

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Free Range Skinless Chicken Thigh Fillets Avg 700 G

Photo of Fine Green Beans 215 g

Fine Green Beans 215 G

Photo of Skinless Chicken Drumsticks & Thighs Avg 800 g

Skinless Chicken Drumsticks & Thighs Avg 800 G

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Photo of Organic Chickpeas in Water 400 g

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Photo of Green Beans 350 g

Green Beans 350 G

Photo of Bulk Green Beans 600 g

Bulk Green Beans 600 G

Photo of Extra Fine Green Beans 150 g

Extra Fine Green Beans 150 G

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Free Range Chicken Drumstick Fillets Avg 800 G

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