Loaded with greens and beans, this simple chicken and salad dinner signals your virtue with midweek lightness. Our signature Middle Eastern spice mix, Zaatar Bazaar, enhances the goodness here with a herby zing, while a good squeeze of tangy lemon and crumbly, creamy feta will make this your new, go-to salad.
Heat a frypan over medium-high heat. Add 2 teaspoons olive oil and chicken, season with salt and pepper. Cook, turning occasionally, for 12 minutes or until cooked through.
Cut green beans into thirds. Drain and rinse cannellini beans. Finely chop parsley. Thinly slice spring onion. Juice lemon.
Cook beans in a saucepan of salted, boiling water for 2–3 minutes. Drain and set aside.
In a bowl big enough for the salad, add remaining olive oil, lemon juice and Zaatar Bazaar. Season with salt and pepper and mix well to combine.
Add parsley, green beans, cannellini beans, rocket leaves, spring onion and crumbled feta to the bowl with the dressing and mix to combine. Season with salt and pepper.
Slice chicken and serve with salad.