Three bean Chicken salad*

Three bean Chicken salad*

Ingredients:

• 2 x 70g raw chicken breast fillets
• 15g sun dried tomatoes
• 100g canned kidney beans, rinsed and drained
• 100g canned chickpeas, rinsed and drained
• 100g canned lima beans, rinsed and drained
• 200g red capsicum, diced
• 100g cucumber, chopped
• 1/3 red onion, diced
• 1 tsp. + 1tbsp extra virgin olive oil
• 2 tbsp. freshly squeezed lemon juice
• 1 tsp. dried rosemary
• 1 garlic clove, crushed
• 3 tbsp. balsamic vinegar

Recipe: (save half for tomorrow)

Heat 1 tsp olive oil in a non-stick fry pan over medium temperature and cook the chicken breast fillets with rosemary, garlic, lemon juice, salt and pepper for 7 minutes, turning occasionally until chicken is cooked in the middle. Once cooked remove the chicken from the heat. Combine the kidney beans, chickpeas, lima beans, sun dried tomatoes, red capsicum, onion and cucumber in a large bowl. Drizzle the balsamic vinegar and 1 tbsp olive oil over the top. Divide the sun dried tomato bean salad into two serves. Save half the beach salad and chicken for tomorrow and dish the rest on a plate and place a chicken breast fillet beside the bean salad.