Bean salad with chicken breast

Ingredients for 4 servings:

• 400 g chicken breast
• 1 jar white beans, 660 ml
• 50 g tomatoes, dried, preserved in oil
• 1 bunch of flat-leaf parsley
• 2 tbsp balsamic vinegar
• 1 pack of Italian herbs, frozen
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 52 minutes

Low Fat 30

Season the chicken breast fillets with salt and pepper. Heat the oil in a pan and fry the fillets for 6 minutes on each side. Let cool and slice. Drain the beans, rinse with cold water, and drain well. Remove the tomatoes from the oil and slice. Wash the parsley, pluck the leaves from the stems, and chop finely. Mix 2 tablespoons of water with 1 tablespoon of tomato oil, the balsamic vinegar, and the herbs. Mix with the beans, meat, and tomatoes. Season with salt and pepper.