Jamie Oliver

Barbecued chicken with warm green bean salad

Super-quick, barbecue-style chicken

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Barbecued chicken with warm green bean salad

Serves 4
Cooks In45 minutes plus marinating time
DifficultySuper easy
Nutrition per serving
  • Calories
    381
    19%
  • Fat
    21.7g
    31%
  • Saturates
    3.4g
    17%
  • Protein
    37.6g
    84%
  • Carbs
    6.3g
    2%
  • Sugar
    5.2g
    6%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Nutrition per serving
  • Calories
    381
    19%
  • Fat
    21.7g
    31%
  • Saturates
    3.4g
    17%
  • Protein
    37.6g
    84%
  • Carbs
    6.3g
    2%
  • Sugar
    5.2g
    6%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 2 sprigs fresh rosemary , leaves picked
  • sea salt
  • freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 1 lemon , zest and juice of
  • 4 higher-welfare chicken breasts , skin removed
  • 1 teaspoon wholegrain mustard
  • olive oil
  • 24 cherry tomatoes on the vine
  • 400 g green beans , topped with the curly end still on
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Method

A delicious feast that’s quick and easy to make.

Preheat the oven to 100ºC/200°F/gas ¼. Pound the rosemary leaves with a pinch of salt in a pestle and mortar or flavour shaker. Mix with the olive oil and half the lemon juice and zest.

Lay the chicken on a chopping board. Slice one of the breasts horizontally, as if you were going to cut it in half. Cut it 80 per cent of the way through, then open it up like a book. Flatten it out with the heel of your hand and repeat with the other three.

Pour the rosemary marinade over the chicken and put to one side to marinate for a few minutes. Make the dressing by mixing the mustard with the rest of the lemon juice and twice as much olive oil. To roast your tomatoes, place on a tray, season and roast for 20 minutes.

Bring a large pan of salted water to the boil and cook the beans for 5 minutes. Drain and toss them in the mustard dressing, then add the roasted tomatoes.

Preheat a griddle pan or barbecue. Grill the chicken breasts for 2½ minutes on each side. Check they’re cooked through and serve with the warm beans and tomatoes.

Tip: The longer you leave the chicken in the marinade, the better it’ll taste!

Tip

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