Mustard grilled chicken fillet with chilli and black-eyed bean salad
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook
Method
-
Soak a wooden skewer in cold water for ten minutes.
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For the chicken, thread the meat on to the skewer and coat in the mustard. Heat a chargrill pan until smoking and cook the chicken for 3-4 minutes on both sides, or until golden-brown and cooked through.
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For the salad, mix all of the salad ingredients in a bowl placed onto a plate. Serve with the chicken on top.
Ingredients
For the chicken
- 1 chicken fillet
- 1 tbsp grain mustard
For the salad
- 2 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 red chilli, chopped
- 2 tbsp chopped fresh dill
- 55g/2oz cooked canned black-eyed beans
- ¼ banana, peeled, chopped
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