Hemp crusted chicken with balsamic strawberry salad

30 Min
pretty easy
4 People
Rating starstarstarstarstar
Chicken tenderloins coated in a sage and hemp seed crust and a balsamic strawberry salad with toasted walnuts and feta cheese. A fresh, vibrant dish perfect for spring!
1. Whisk together 2 tbsp balsamic vinegar with 1/4 cup olive oil. Season to taste with salt and pepper. Set aside.

2. Trim and slice beans into thirds. Slice avocado and capsicum. Wedge beetroot. Trim and wedge strawberries. Toss together with baby spinach.

3. Roughly chop walnuts. Add to frypan over medium heat and toast for 3-4 minutes until golden. Remove to cool then add to salad.

4. Spread hemp seeds on a plate and season with 1 tsp dried sage, salt and pepper. Roll chicken in seed mix to coat.

5. Reheat frypan over medium heat with 2 tbsp oil. Cook chicken for 5-6 minutes each side until golden and cooked through.

6. Toss salad with dressing and crumble over feta cheese. Divide among plates and top with chicken.

You can also blanch the beans if preferred.

If you don’t have dried sage you can also use dried thyme or oregano on the chicken.
Green beans 1/2 punnet (125g)
avocado 1
green capsicum 1
Beetroot 1 packet
strawberries 1 punnet (250g)
Baby spinach 1/2 bag (100g)
walnuts 1 packet (80g)
Hemp seeds 1 packet (80g)
Chicken tenderloins 600g
Feta cheese 1/2 block (100g)

From your pantry:
oil (for cooking + olive), salt, pepper, balsamic vinegar, dried sage (or herb of choice)