Roast Chicken with Broad Bean Olive Tapenade and Lemon Pickle
Method
1. Blend the broad beans, chopped green olives and pickled lemon zest in food processer until smooth, then season with the soy sauce, white peppercorn and lime juice and blend it again until mixed well.
2. Coat the chicken breast with the board bean and green olive mixture then put on a baking tray and cover. Bake at 100°C for 20 minute or until cooked. Slice and put on a plate.
3. Sauté the bok choy with tomato, soy sauce, honey and black peppercorn, then put beside the chicken on the plate.
4. Decorate with green olives and pickled lemon zest.
Nutrients Per Serving
| Kilocalories | 161.4 kcal |
| Protein | 23.5 g |
| Carbohydrate | 10.2 g |
| Fat, Total | 2.6 g |
| Serves | 1 |
Ingredients
- 80 g Chicken breast, skinless
- 50 g Broad beans, cooked
- 20 g Green olives, chopped
- 3 g Pickled lemon zest
- 2 tsp Soy sauce
- 1 tsp Lime juice
- Pinch White peppercorn
For the Bok Choy
- 30 g Fresh tomatoes
- 30 g Bok Choy
- 2 tsp Soy sauce
- 0.5 tsp Honey
- Pinch Black peppercorn crushed
Garnish
- 10 g Green olives
- Pickled lemon zest, julienned
