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  • 1 lemon
    juiced
  • ½ a small bunch parsley
  • ½ a small bunch basil
  • 1 tbsp capers
    rinsed and drained
  • ½ clove garlic
  • 1 tsp Dijon mustard
  • olive oil
  • 2 chicken breasts
    skinless
  • 400g tin cannellini beans
  • 50g rocket

Nutrition: per serving

  • kcal420
  • fat16.7g
  • saturates2.4g
  • carbs24.1g
  • fibre7.4g
  • protein44.9g
  • salt2.16g

Method

  • step 1

    To make the salsa, whizz the lemon juice, herbs, capers, garlic, mustard and 2 tbsp oil in a food processor (add a little water if needed). Chargrill or grill the chicken on both sides until cooked.
    Heat the beans, drain, then toss with the rocket and half the salsa. Slice the chicken and dress with the rest of the salsa.

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