“It never fails to blow my mind how a simple marinade, like this rosemary one, can elevate humble ingredients to such a beautiful place. If you’re reading this in advance, get your chicken marinated the night before – it will really intensify the flavour. Dressing the beans while they’re warm means that they’ll soak up all that lovely mustardy goodness, which will take them to the next level on the flavour front. When you team the beans in this recipe up with the tomatoes, you’ve clocked up two of your 5-a-day. Boom! ”
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Preheat the oven to 180ºC/350ºF/gas 4.
Pick the rosemary leaves into a pestle and mortar, and pound with 1 pinch of sea salt.
Drizzle 2 tablespoons of oil into the mortar and finely grate in half the lemon zest. Squeeze in half the lemon juice and muddle together. If you don’t have a pestle and mortar, very finely chop the rosemary leaves, add to a bowl with the other ingredients and mix well.
Slice into the chicken breasts horizontally, then open each one out flat like a book. Flatten the breasts with the heel of your hand.
Pour the rosemary oil over the chicken, then leave to marinate while you prep the salad.
Mix the mustard with the remaining lemon juice and twice as much extra virgin olive oil in a large bowl.
Tear the ciabatta (if using) into bite size pieces and toss together on a roasting tray with the cherry tomatoes and a drizzle of olive oil. Season with salt and black pepper and roast in the oven for 20 minutes, or until the bread is crisp and the tomatoes start to soften.
Trim the beans and cook in a large pan of boiling salted water for 5 minutes, or until tender. Drain well and toss in the mustard dressing, then add the roasted bread and tomatoes.
Place a large griddle or frying pan over a high heat. Cook the chicken for 3 minutes on each side, or until golden and cooked through. Serve immediately with the warm bean salad.