CHICKEN WITH SPANISH STYLE BUTTER BEANS
START TO FINISH 5 MINS SERVES 2 AS A LIGHT MEAL
2 roasted cloves garlic (see recipe, opposite) 1 Tbsp olive oil
Zest and juice of half a lemon
½ tsp smoked paprika
Freshly ground black pepper
400g can no-added-salt butter beans,
drained and rinsed
2 roasted capsicums (see recipe, opposite) 150g cherry tomatoes, halved
100g rocket leaves
120g shredded roast chicken
(see recipe, opposite)
25g reduced-fat feta
1 Squeeze the garlic out of skins into a large bowl. Add the oil, lemon zest and juice and paprika. Season with pepper. Whisk to combine.
2 Add the beans, capsicum, tomatoes and rocket to the bowl. Toss to combine. Divide between airtight containers. Top with the chicken and crumble over the feta. Place in fridge until needed.
Nutrition info
PER SERVE 1690kJ, protein 31g, total fat 17g (sat. fat 4g), carbs 23g, fibre 15g, sodium 254mg • Carb exchanges 1½ • GI estimate low
• Gluten free • Lower carb
1 Tbsp tahini
Juice of 1 lime
2 tsp salt-reduced soy sauce
or gluten-free soy sauce 2 roasted cloves garlic
(see recipe, page 56)
1 tsp sesame oil
½ tsp chilli flakes,
plus extra to serve
100g cooked fresh rice noodles (prepared following packet directions)
120g shredded roast chicken
(see recipe, page 56) 1 roasted eggplant
(see recipe, page 56)
1 carrot, grated
½ cucumber, seeds removed,
cut into half moons
½ small bunch mint, roughly
chopped
1 Put tahini, lime juice, soy sauce, flesh from roasted garlic, sesame oil and chilli flakes in a large bowl. Whisk to combine. Add enough water to make a creamy dressing.
2 Add the noodles, chicken, eggplant and carrot to the bowl. Toss to combine. Add the cucumber and mint and toss gently to combine. Divide between two containers. Sprinkle over a few extra chilli flakes. Place in the fridge until needed.
Nutrition info
PER SERVE 1470kJ, protein 23g, total fat 14g (sat. fat 2g), carbs 26g, fibre 13g, sodium 304mg • Carb exchanges 1½ • GI estimate low • Gluten-free option • Lower carb