Saffron Chicken, Boiled Lemon and Green Bean Salad

Name: Saffron Chicken, Boiled Lemon and Green Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lemon, preferably unwaxed; 1 1/4 teaspoons salt, plus more to taste, divided; Pinch saffron; 2 tablespoons finely chopped mint leaves; 1 clove garlic, minced; 3 tablespoons lemon juice, divided; 1/4 cup olive oil, divided; 1 1/4 pound skinless boneless chicken breast, pounded to 1/2-inch thick; 1 pound green beans, washed and trimmed; Cooking spray; 2 tablespoons finely chopped fresh thyme leaves; 1 tablespoon honey; Freshly ground black pepper

Servings: persons

1 lemon, preferably unwaxed
1 1/4 teaspoons salt, plus more to taste, divided
Pinch saffron
2 tablespoons finely chopped mint leaves
1 clove garlic, minced
3 tablespoons lemon juice, divided
1/4 cup olive oil, divided
1 1/4 pound skinless boneless chicken breast, pounded to 1/2-inch thick
1 pound green beans, washed and trimmed
Cooking spray
2 tablespoons finely chopped fresh thyme leaves
1 tablespoon honey
Freshly ground black pepper

1
Prick the lemon in 3 or 4 places with a fork and place in a small pot with 1 teaspoon of salt and cover with water.
2
Bring to a boil, cover and simmer for about 50 minutes or until the lemon is very tender.
3
Drain and set aside to cool.
4
In the meantime, mix the saffron, mint, garlic, 1 tablespoon of lemon juice, 1 tablespoon of olive oil and 1/4 teaspoon of salt in a small bowl.
5
Pour the marinade into a sealable plastic bag, add the chicken and let it marinate while you prepare the other ingredients.
6
Steam the green beans for 4 minutes and set aside to cool.
7
Cut into 1/2-inch pieces.
8
Preheat a large skillet or grill pan which has been sprayed with cooking spray.
9
Cook the chicken for 3 to 4 minutes on each side, or until cooked through.
10
Set aside to cool.
11
Cut into bite-sized chunks.
12
Slice the ends off of the lemon and slice it in half lengthwise.
13
Scoop out the pulp.
14
Slice the peel thinly and then again into 1/4-inch pieces.
15
In a large bowl, combine the chicken, lemon, green beans and thyme.
16
In a small bowl combine the rest of the lemon juice and the honey, whisk in the remainder of the olive oil, and season with salt and pepper, to taste.
17
Pour the dressing over the salad and toss to combine.

432

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lemon, preferably unwaxed, 1 1/4 teaspoons salt, plus more to taste, divided, Pinch saffron, 2 tablespoons finely chopped mint leaves, and more.

Yes, Saffron Chicken, Boiled Lemon and Green Bean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Saffron Chicken, Boiled Lemon and Green Bean Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions