grilled chicken with warm green bean salad

Jamie Oliver

It never fails to blow my mind how a simple marinade, like this rosemary one, can elevate humble ingredients to such a beautiful place. If you’re reading this in advance, get your chicken marinated the night before — it will intensify the flavour. Dressing the beans while they’re warm will mean they’ll soak up all that lovely mustardy goodness, which will take them to the next level on the flavour front. When you team the beans with the tomatoes, you’ve clocked up two of your five a day. Boom!

serves 2 people

1 sprig of fresh rosemary
Olive oil
½ lemon
2 free-range skinless chicken breasts
½ tsp wholegrain mustard
Extra-virgin olive oil
2 ciabatta rolls (optional)
12 ripe cherry tomatoes
200g green beans

Heat the oven to 180C (non-fan 200C).

Pick the rosemary leaves into a pestle and mortar, and pound with a pinch of sea salt.

Drizzle 2 tbsp 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.

Slice into the chicken breasts horizontally, then open each one out flat like a book. Flatten the breasts with the heel of your hand.

Pour the rosemary oil over the chicken, then leave to marinate while you prep the salad.

In a large bowl, mix the mustard with the remaining lemon juice and twice as much extra-virgin olive oil.

Tear the ciabatta (if using) into bite-sized pieces and toss together on a roasting tray with the cherry tomatoes and a drizzle of olive oil. Season with salt and black pepper, then roast in the oven for 20 minutes, or until the bread is crisp and the tomatoes start to soften.

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.

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.

Nutrition per serving
Green: 333kcal, 20.4g fat (3.3g saturated), 31.4g protein, 6.3g carbs, 5.3g sugar, 1.3g salt, 3.3g fibre

Recipe from Jamie Magazine © Jamie Oliver. Photography © Jamie Oliver Enterprises Limited