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- 2 tbsp The Co-operative coriander seeds
- 1½ tsp The Co-operative ground coriander
- 500g The Co-operative Healthy Living Elmwood skinless chicken breast fillets
- spray oil
- 1 lemon, juiced
- 250g dwarf beans
- 25g fresh coriander
- 70g rocket
- 75g watercress
- 250g cooked beetroot, cut into small wedges
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1. Pre-heat oven to 180°C/Gas 4. Put the coriander seeds in a plastic bag
with the ground coriander and crush. Place the chicken breasts in an
ovenproof dish and spray with the oil. Cover with the crushed coriander
seeds and pour over lemon juice.
Roast in the oven for 25 mins.
2. Cook the beans in boiling water for 2 mins. Drain and cut in half.
3. Pick the leaves from the fresh coriander and mix with the rocket and watercress.
4. Arrange the salad leaves, beans and beetroot on a plate. Slice the chicken and add to the salad. Spoon any juice from the cooked chicken over the salad
and serve.
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