Dense Bean Salad with Chicken

6 standard portions

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Ingredients

• 600 g boneless skinless chicken thighs
• 400 g chickpeas (1 can)
• 400 g butter beans (1 can)
• 70 g sun-dried tomatoes, roughly chopped
• Handful of fresh basil
• 3 zucchinies, diced
• 6 pickled peppers, thinly sliced
• 2 romano peppers, thinly sliced
• 200 g chesnut mushrooms, sliced into quarters
• 1 ball of mozzarella, roughly chopped
• 1 lemon
• 1 tbsp sun-dried tomato oil
• 2 tbsp sun-dried tomato oil
• Juice of half a lemon
• 1 tsp Italian seasoning
• 1 tbsp red wine vinegar
• 1 tsp salt
• 2 tbsp pickled pepper brine
• 1 tbsp sun-dried tomato oil
• 1 tbsp paprika
• 1 tsp salt
• 1 tsp pepper

Method

1. If possible, coat the chicken in the marinade for 1-3 hours before cooking.
2. Preheat your oven to 200°C/ 400°F. Before popping it in the oven, add your Romano peppers, courgette, and one more tablespoon of sundried tomato oil to the bowl and stir to combine. Evenly distribute the ingredients across the baking sheet.
3. Bake for 35-60 minutes depending on the size of your chicken thighs. I removed the chicken thighs at 35 mins and roasted the veg for a further 15 mins for colour.
4. Let the chicken rest for 10 minutes before slicing into chunks.
5. Place the contents of the tray into a bowl and allow it to cool for about 10 minutes.
6. During this time, slice your pickled peppers, sun-dried tomatoes and rinse the beans. Combine the ingredients for the dressing, then add of your ingredients to the bowl and toss to combine and stir in the basil leaves.
7. Divide into portions and add a lemon wedge to each container. Pop in the fridge and enjoy throughout the week!