What are the main ingredients in Mustard-blistered Beans & Chicken?

Oil (cooking, olive or coconut), Water, Paper Towel, Butter, Seasoning (salt & pepper)

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?

Oil (cooking, olive or coconut), Water, Paper Towel, Butter, Seasoning (salt & pepper)

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

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

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)

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.
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!

Chickpeas - 120g
Walnuts - 10g
Free-Range Chicken Breast - 1
NOMU One For All Rub - 5ml
Green Beans - 100g
UCOOK Honey Mustard Dressing - 1 unit
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.
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!

Chickpeas - 240g
Walnuts - 20g
Free-range Chicken Breasts - 2
NOMU One For All Rub - 10ml
Green Beans - 200g
UCOOK Honey Mustard Dressing - 1 unit
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.
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!

Chickpeas - 360g
Walnuts - 30g
Free-range Chicken Breasts - 3
NOMU One For All Rub - 15ml
Green Beans - 300g
UCOOK Honey Mustard Dressing - 2 units
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.
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!