Tasty grilled chicken

                    With warm green bean salad

                    Tasty grilled chicken

                    Tasty grilled chicken

                    Serves 2
                    Cooks In45 minutes
                    DifficultyNot too tricky
                    Nutrition per serving
                    • Calories 333 17%
                    • Fat 20.4g 29%
                    • Saturates 3.3g 17%
                    • Sugars 5.3g 6%
                    • Salt 1.3g 22%
                    • Protein 31.4g 63%
                    • Carbs 6.3g 2%
                    • Fibre 3.3g -
                    Of an adult's reference intake
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                    • 1 sprig rosemary
                    • olive oil
                    • half lemon
                    • 2 skinless chicken breasts , higher-welfare
                    • half teaspoon wholegrain mustard
                    • extra virgin olive oil
                    • 2 100g ciabatta rolls , (optional)
                    • 12 cherry tomatoes
                    • 200g green beans
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                    1. Preheat the oven to 180oC/350oF/gas 4.
                    2. Pick the rosemary leaves into a pestle and mortar, and pound with 1 pinch of sea salt.
                    3. 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.
                    4. Slice into the chicken breasts horizontally, then open each one out flat like a book. Flatten the breasts with the heel of your hand.
                    5. Pour the rosemary oil over the chicken, then leave to marinate while you prep the salad.
                    6. Mix the mustard with the remaining lemon juice and twice as much extra virgin olive oil in a large bowl.
                    7. 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.
                    8. 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.
                    9. 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.