Recipe Search


Jamie Oliver’s Barbecued chicken with warm green bean salad

Serves: 4

Total Time: 45 min

Recipe Ingredients

2Sprigs Of Fresh Rosemary
Olive Oil
4Certified Humane Skinless Boneless Chicken Breasts
1 tspWhole Grain Mustard5 mL
Extra Virgin Olive Oil
24Ripe Cherry Tomatoes
14 ozGreen Beans400 g

Nutritional information

Per serving (¼ recipe)
Protein31 g
Total fat17 g
Sat fat3 g
Carbohydrates6 g
Fibre3 g
Sugar5 g
Sodium1300 mg

Recipe directions

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    Pour the rosemary marinade over the chicken, then set aside to marinate while you prepare the salad.

  4. Step 4

    Make the dressing by mixing the mustard with the rest of the lemon juice and twice as much extra virgin olive oil.

  5. Step 5

    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.

  6. Step 6

    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.

  7. Step 7

    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.