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BBQ Chicken on Green Bean Salad

Barbecued chicken

With a warm green bean & tomato salad

BBQ Chicken on Green Bean Salad

45 mins plus marinating
Super easy

serves 4

About the recipe

This rosemary marinade rocks – brilliantly simple, it's a great way to add a good hit of flavour to chicken, pork, fish or veg.


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Ingredients

2 sprigs of 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

400g green beans

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.

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