Green Bean Salad with Chicken and Pomegranate
A lovely lunch or dinner salad that can be eaten warm or cold. Up to you.
Servings: 2
Calories: 289kcal
Ingredients
For the chicken
- 4.5 oz skinless boneless chicken breast cut in bit-size pieces
- 1 tsp turmeric powder
- 1 tbsp extra-virgin olive oil
- 1/2 tsp dried oregano
For the Green Bean Salad
- 4 cup fresh green beans cut into bite-size pieces
- 1-2 clove garlic minc3ed
- 1/4 cup onion chopped
- 1 tbsp unsalted butter/ghee
- sea salt to taste
- black pepper to taste
- ground nutmeg to taste
- 1/2 cup pomegranate seeds
Instructions
- Add chicken, turmeric, olive oil, and oregano to a Ziploc bag and massage well to coat. Set aside.
- Meanwhile, heat a pot with cooking oil over medium heat. Saute onion for 2 minutes, stir in the garlic and cook for 2-3 minutes or until onion is soft.
- Add green beans, nutmeg, salt, and pepper. Stir well, cover and cook for 10-15 minutes. Add a little butter if you like.
- Take chicken out of the marinade. Heat a skillet or frying pan over high heat and cook the chicken, with marinade, for 2-4 minutes on each side, or until cooked through.
- sServe with green beans and top with pomegranate seeds.
Notes
Take-along tip: If reheating at work, add pomegranate after heating.
Interesting Read(s):
- What Is Clean Eating? 7 Simple Rules To Live A Healthy And Clean Lifestyle
- Ideal Turmeric Dosage: How Much Of It Is Safe To Take?
- Health Benefits Of Ghee, Recipe Included