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Paprika chicken and four-bean salad
Serves: 4
Time to make: 15 mins
Ingredients
- 1 tablespoon smoked paprika
- 1 tablespoon mustard powder
- 500g skinless chicken breast fillets, fat trimmed
- cooking spray oil
- 400g can four-bean mix (I used Edgell brand), rinsed and drained
- 60g (about ½ bag) baby spinach leaves, chopped
- 1 red onion, halved and thinly sliced
- ½ cup chopped flat-leaf parsley
- 2 tablespoons olive oil
- ⅓ cup lemon juice
- 2 cloves garlic, crushed
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Instructions
1 Place spices on a plate. Spray chicken with oil. Press into spice mixture to evenly coat all over.
2 Heat a large non-stick frying pan over medium-high heat. Add chicken and cook for about 4 minutes each side, or until brown and cooked through. Transfer to a plate. Cover with foil and set aside to rest.
3 Combine beans, spinach, onion and parsley in a bowl. Dress with the combined olive oil, lemon juice and garlic. Shred chicken and add to bowl along with juice and garlic. Toss to combine. Spoon among serving bowls and serve.
HFG tip
For a change, try this recipe with lean pork fillets. Instead of shredding, cut into thin slices before adding to bean and spinach mix.
Nutrition Info (per serve)
-
Calories 296cal
-
Kilojoules 1240kJ
-
Protein 33g
-
Total fat 13g
-
–Saturated fat 3g
-
Carbohydrates 10g
-
–Sugars 4g
-
Dietary fibre 5g
-
Sodium 290mg
-
Calcium 90mg
-
Iron 3.5mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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