385g Waitoa Free Range Gluten Free Parmesan & Black Pepper mini Fillets
4 tomatoes, cut in wedges
20 black olives
40g shaved parmesan
2 tablespoons lemon juice
4 tablespoons extra virgin olive oil
Preheat oven to 200°C. Place the chicken mini fillets on a shallow tray and cook for approximately 20-25 minutes, turning once – depending on your oven type (see cooking instruction on the pack)
Bring a saucepan of water to the boil and cook the beans for a few minutes until tender. Drain and refresh with cold water.
Put these in a bowl with the tomatoes, rocket, olives and parmesan and toss together.
Drizzle over the lemon juice and olive oil and season with salt and pepper.
Serve with the mini fillets.