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.
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
- Preheat the oven to 100ºC/200°F/gas ¼.
- 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.
- 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.
- Pour the rosemary marinade over the chicken and leave to marinate for a few minutes.
- Meanwhile, make the dressing by mixing the mustard with the remaining lemon juice and twice as much extra virgin olive oil.
- Place the tomatoes onto a tray, season and roast for 20 minutes.
- 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.
- Preheat a griddle pan or barbecue.
- 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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