This one is super-easy. Takes about 15 mins to prep and 15 mins to cook. Serves 4 people.
What you need
• 800g skinless chicken breasts
• 2 tablespoons wholegrain mustard
• 50ml balsamic vinegar
• olive oil
• 400g can cannellini beans, drained
• Avocado
• 250g cherry tomatoes, halved
• small block of feta cheese, crumbled
• 100g rocket leaves
- Season chicken with salt and pepper. Whisk mustard, vinegar and olive oil in a ceramic dish. Reserve 2 tablespoons of the marinade for salad dressing. Add chicken to the dish and turn to coat.
- Preheat a barbecue plate on high heat. Remove chicken from marinade. Cook for 1 minute each side or until golden. Reduce heat to medium-low. Cook chicken for 6 to 8 minutes each side or until cooked through. Transfer to a plate. Cover and stand for 5 minutes.
- Slice chicken. Combine beans, tomato, rocket, avocado and chicken in a large bowl. Toss gently. Spoon onto plates. Sprinkle with feta.
