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Rated 5 by 2 users.

Greek-Style Chicken + Dense Bean Salad

This is an exclusive recipe from Sophie Gastman's Cookbook 'Find Your Healthy'. Sophie is a Registered Nutritionist + content creator behind @sophiethenutritionist , who is on a mission to cut through the misinformation in the nutrition world.

"The dense bean salad took TikTok by storm, and any trend that gets people excited about eating more beans and veggies is a trend I can get behind. The salad is a simple combo of tinned beans, veggies, a cooked protein and a tasty dressing. This version has Greek-ish flavours, is packed with fibre and protein, and keeps well, making it the perfect for meal-prep. This recipe serves 4 as a standalone meal but easily stretches to 6 if you serve it alongside some fluffy pittas, quinoa or a grainy side" - Sophie

Sophie Gastman

Feeds: 4-6

Takes:

Ingredients

For the marinade

2 garlic cloves, minced

1 tbsp apple cider vinegar

1 tbsp extra virgin olive oil

75g full-fat Greek yoghurt

1½ tsp dried oregano

1 tsp dried thyme

½ tsp fine sea salt

¼ tsp pepper

Juice of ½ lemon

For the salad

1 jar Queen Butter Beans - drained

1 jar Queen Chickpeas - drained

500g skinless, boneless chicken breasts

Neutral oil, for spraying/frying

½ large cucumber, diced

200g cherry tomatoes, cut into quarters

1 large red pepper, deseeded and diced

½ red onion, diced

140g stoned olives of choice, roughly chopped

100g feta, crumbled

15–20g fresh parsley, chopped

For the dressing

2 tbsp red wine vinegar

2 tbsp extra virgin olive oil

1 garlic clove, minced

½ tsp Dijon mustard

½ tsp dried oregano

¼ tsp fine sea salt

¼ tsp pepper

Optional Extras

This recipe serves 4 as a standalone meal but easily stretches to 6 if you serve it alongside some fluffy pittas, quinoa or a grainy side.

Shop The Recipe

Queen Butter Beans

570g / Bold Pack (6) €25,95

Verkooplocaties

Directions

1

Preheat the oven to 200°C fan

2

Place the chicken breasts between two sheets of baking paper or in a Ziplock bag and gently pound with a rolling pin until about 1.5–2cm thick all over. In a large bowl, mix all the marinade ingredients together. Add the chicken to the marinade and turn to coat. Cover and leave to marinate in the fridge for at least 30 minutes, or ideally 1–2 hours.

3

While the chicken marinates, mix all the ingredients for the salad in a large bowl. Set aside.

4

Oven option: Line a baking tray with baking paper. Place the marinated chicken on the lined baking tray, spray lightly with oil and roast for 16–18 minutes.

Air fryer option: Cook the marinated chicken at 190°C for 14–16 minutes, flipping halfway. Frying pan: Fry the marinated chicken in a little oil over a medium–high heat for 5–6 minutes per side. Check the chicken is cooked through by cutting into the thickest part — the meat should be opaque and the juices clear. Let the chicken rest for a few minutes before slicing.

5

Mix all the dressing ingredients in a small bowl. Pour over the salad just before serving, toss well and taste for seasoning.

6

Serve the salad topped with the sliced chicken breasts.

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