This dish is inspired by my Auntie’s amazing bean salad that she makes every year at Christmas. It doesn’t matter how accurately I follow her recipe, mine never tastes as good as hers! I’ve changed the recipe around a little and have added some chicken and slow energy-releasing carbohydrate (low GI carbohydrate) to make this dish a complete meal that is both nutritious and really tasty.
- Serves: 4
Ingredients
- 8-10 chicken tenderloins
- moroccan seasoning
- olive oil spray
- 2 cloves fresh garlic
- 200 grams green beans
- ¼ cup marinated olives
- 1 punnet mini roma tomatoes
- 2 cups fresh button mushrooms halved
- handful fresh basil
- 1 cup Rice Plus* uncooked
Method
Bean Salad- Preheat oven to approximately 180˚C (350˚F)
- Slice mini roma or cherry tomatoes in half, along with the mushrooms and place in a shallow ovenproof dish. Add roughly chopped fresh garlic, ½ handful of roughly chopped basil and then lightly spray with olive oil spray. Place in oven for approx 20-25 minutes.
- In the mean time wash and then lightly steam green beans (you want them to be cooked but still crunchy and vibrant in colour). Once they are cooked, rinse with cold water and set aside. Chop marinated olives into slices.
- Once tomatoes and mushrooms are cooked/roasted and have cooled slightly, combine with green beans, marinated olives and remaining ½ handful chopped basil.
- Place 1 cup of Rice Plus into a saucepan. Add 2 cups (500ml) of water and bring to the boil, stirring occasionally. Once the water has come to the boil, reduce heat and simmer for 15 minutes. Remove from heat and stand covered for 10 minutes before serving.
- This takes the least amount of time to prepare and should therefore be done last. Heat large fry pan and spray lightly with olive oil spray. Add chicken tenderloins (this may need to be done in batches depending on the size of the fry pan) and sprinkle on a moderate amount of Moroccan seasoning. Also sprinkle Moroccan seasoning on other side of chicken tenderloin once you rotate it.