Balsamic chicken with 4 bean salad

Ingredients (4 servings):

• ±750g chicken fillets
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 420g can 4 bean mix, drained, rinsed
• 250g Tuscan herb mix
• 100g baby spinach

Method:

1. Place chicken in a shallow dish. Add balsamic vinegar and olive oil and turn to coat. Cover and marinate in fridge for 15 mins.
2. Heat a frying pan on medium. Cook chicken for 5 mins each side until cooked through. Remove from pan and chop roughly.
3. Place 4 bean mix, Tuscan mix (with oil) and baby spinach in a large bowl. Add chicken and toss to combine. 

Tuscan Herb Mix:

You can make this yourself or buy it as a ready mix.

Ingredients:

• 4 tablespoons dried basil
• 4 tablespoons dried marjoram
• 2 tablespoons garlic powder
• 2 tablespoons oregano
• 2 tablespoons thyme
• 2 tablespoons rosemary
• 2 tablespoons crushed red pepper flakes

Preparation:

1. Mix all of the spices together until well blended. Store in a tightly capped jar and use as needed (see below for tips).
2. *This spice mix can be added to pasta sauce and roasted vegetables, used as a dry rub for beef or combined with olive oil as a marinade for chicken. It can also be used to make vinaigrette dressing by adding 1/2 teaspoon of mix to1/4 cup olive oil and 1/8 cup balsamic vinegar.