Total Time: 45 min
|2||Sprigs Of Fresh Rosemary|
|4||Certified Humane Skinless Boneless Chicken Breasts|
|1 tsp||Whole Grain Mustard||5 mL|
|Extra Virgin Olive Oil|
|24||Ripe Cherry Tomatoes|
|14 oz||Green Beans||400 g|
|Per serving (¼ recipe)|
|Total fat||17 g|
|Sat fat||3 g|
Preheat the oven to 225ºF/110ºC. Pick the rosemary leaves into a pestle and mortar and pound with a pinch of sea salt. Add 2 tablespoons (30 mL) of olive oil, grate in half the lemon zest, squeeze in half of the juice and muddle together.
Lay the chicken on a cutting board. Slice one of the breasts horizontally, as if you were going to cut it in half. Keep cutting two-thirds of the way across, then open it out like a book. Flatten it out with the heel of your hand and repeat with the remaining breasts.
Pour the rosemary marinade over the chicken, then set aside to marinate while you prepare the salad.
Make the dressing by mixing the mustard with the rest of the lemon juice and twice as much extra virgin olive oil.
Place the tomatoes on a baking sheet, season with sea salt and black pepper and roast in the hot oven for 20 minutes, or until starting to soften and break down.
Bring a large saucepan of salted water to boil, trim and add the beans and cook for 5 minutes, or until tender. Drain and toss in the mustard dressing, then add the roasted tomatoes.
Preheat a grill pan or barbecue. Grill the chicken breasts for 2½ minutes on each side, or until golden and cooked through and serve with the warm bean salad.
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