Honey & Almond Baked Chicken with Greek Cannellini Salad

Honey & Almond Baked Chicken with Greek Cannellini Salad

Ready in 30 minutes • Serves 1
This dish most recently appeared in Fresh Start Choice (5 Nights For 1) on Sunday, December 18, 2022.
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Greek-spiced chicken breasts are tossed with honey and topped with crunchy almonds before being baked to golden perfection. Paired with a Fresh Start take on a Greek salad, packed with veggies and cannellini beans, and a creamy feta whip for the perfect topper, it's summertime eating at its finest.

Ingredients

Chicken

  • 1/4 pack sliced almonds
  • 1/4 pack Greek herbs
  • 140g free range chicken breast
  • 1/2 tsp honey

Salad

  • 1/4 shallot, thinly sliced
  • 1/4 can cannellini beans, drained & rinsed
  • 25g baby spinach
  • 1/2 Tbsp red wine vinegar
  • 1 tomato, diced 2cm
  • 1/2 Lebanese cucumber, diced 2cm

Feta Whip

  • 30g feta cheese, crumbled
  • 1/2 Tbsp milk

Steps

  1. Preheat oven to 220°C (or 200°C fan bake).
  2. Pat chicken dry, season with salt and toss in a medium bowl with honey and 1/4 pack Greek herbs. Place on a lined oven tray and sprinkle over almonds.
  3. Bake chicken for about 15 minutes (depending on thickness), until cooked through. Rest, covered, before slicing thickly.
  4. Dice cucumber and tomato and thinly slice shallot. Drain and rinse cannellini beans. Toss all in a medium bowl with spinach and vinegar. Season to taste with salt and pepper.
  5. Crumble feta into a small bowl. Add milk and whisk until smooth.
  6. Feta whip topped with salad and chicken.

Nutritional Information

Energy 1507 kj
360 kcal
Protein 42.5g
Carbohydrate 15.8g
Fat 12.1g