Mustard Grilled Chicken Fillet with Chilli and Black-Eyed Bean Salad

Grilled mustard-coated chicken served over a fresh black-eyed bean salad with chilli, dill, and banana.

Cook Time

8 mins

Produces

1 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

CondimentsSauces

15
ml

Grain Mustard

15
ml

White Wine Vinegar

Fruits

0.25
piece

Banana

Peeled and chopped

LegumesPulses

55
g

Black-Eyed Beans

Cooked, canned

Meat

1
piece

Chicken Fillet

NutsSeeds

30
ml

Dill

Fresh, chopped

OilsFats

30
ml

Olive Oil

Vegetables

1
piece

Red Chilli

Chopped

Steps

Soak a wooden skewer in cold water for ten minutes.
Thread the chicken fillet onto the skewer and coat thoroughly with mustard.
Heat a chargrill pan until smoking and grill the chicken for 4 minutes per side until cooked through.
Combine the olive oil, vinegar, chilli, dill, beans, and banana in a bowl.
Place the salad on a plate and serve with the grilled chicken on top.