Barbecued chicken

With a warm green bean & tomato salad

Barbecued chicken

Barbecued chicken

Serves Serves 4
Time Cooks In45 minutes plus marinating
DifficultySuper easy
Nutrition per serving Plus
  • Calories 301 15%
  • Fat 17g 24%
  • Saturates 2.8g 14%
  • Sugars 5.2g 6%
  • Salt 1.3g 22%
  • Protein 31.3g 63%
  • Carbs 6.3g 2%
  • Fibre 3.2g -
Of an adult's reference intake
Tap For Method

Ingredients

  • 2 sprigs fresh rosemary
  • 1 lemon
  • olive oil
  • 4 skinless free-range chicken breasts
  • 1 teaspoon wholegrain mustard
  • extra virgin olive oil
  • 24 ripe cherry tomatoes , on the vine
  • 400 g green beans
Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets.  For more information about how we calculate costs per serving read our FAQS

Tap For Ingredients

Method

  1. Preheat the oven to 100ºC/200°F/gas ¼.
  2. Pick the rosemary leaves into a pestle and mortar, add a pinch of sea salt and bash well. Finely grate in the lemon zest and squeeze in half the juice, then muddle in 2 tablespoons of olive oil.
  3. Use a sharp knife to slice into the chicken breasts, then open each one out flat like a book. Flatten slightly with the heel of your hand.
  4. Pour the rosemary marinade over the chicken and leave to marinate for a few minutes.
  5. Meanwhile, make the dressing by mixing the mustard with the remaining lemon juice and twice as much extra virgin olive oil.
  6. Place the tomatoes onto a tray, season and roast for 20 minutes.
  7. Trim the beans, then cook in a pan of boiling salted water for 5 minutes. Drain and toss them in the mustard dressing, then add the roasted tomatoes.
  8. Preheat a griddle pan or barbecue.
  9. Grill the chicken breasts for 5 minutes, or until golden and cooked through, turning regularly, then serve with the warm beans and tomatoes.