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Barbecued chicken
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Total Time:
45 minutes
Elevate your dishes with this amazing rosemary marinade – perfect for chicken, pork, fish, or veggies.
Ingredients:
  • 2 sprigs 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
  • 400 g green beans
Instructions:
  • - Preheat the oven to 100ºC/200°F/gas ¼. - Strip the rosemary leaves into a mortar and pestle. Add a pinch of sea salt and crush together. Grate in the lemon zest and squeeze in half of the juice. Mix in 2 tablespoons of olive oil. - Butterfly the chicken breasts by slicing them open flat. Gently flatten with your hand. Coat with the rosemary marinade and let sit for a few minutes. - In a small bowl, combine mustard with remaining lemon juice and twice as much extra virgin olive oil to make the dressing. - Place the tomatoes on a baking tray, season, and roast for 20 minutes. - Trim the beans, boil in salted water for 5 minutes. Drain, toss in mustard dressing, and add the roasted tomatoes. - Preheat a griddle pan or barbecue. Grill the marinated chicken breasts for about 5 minutes until cooked through and golden, turning occasionally. - Serve the grilled chicken with the warm beans and tomatoes.

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