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Green Bean Salad with Chicken and Pomegranate
Print Recipe

Green Bean Salad with Chicken and Pomegranate

A lovely lunch or dinner salad that can be eaten warm or cold. Up to you.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Dinner, Lunch
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.

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