Grilled Chicken with Warm Green Bean Salad

11 40 1840
Ingredients Minutes Calories
Prep Cook Servings
10 min 30 min 1
Grilled Chicken with Warm Green Bean Salad
Health Highlights


2 sprig Rosemary, fresh (leaves, picked)
1 pinch Sea Salt (for taste)
1 dash Black pepper (for taste)
2 tbsp Extra virgin olive oil
1 whole lemon(s) Lemon peel (zest)
1 whole lemon(s) Lemon juice
4 breast Chicken breast, skinless
1 tsp Whole grain mustard
1 tbsp Olive Oil, Extra Virgin
24 tomato Cherry Tomatoes (on the vine)
400 gm Green/yellow string beans, raw


1. Preheat the oven to 350°F. Pound the rosemary leaves with a pinch of salt in a pestle and motar of flavor shaker. Mix with the olive oil and half the lemon juice and zest.
2. Lay the chicken on a chopping board. Slice one of the breats horizontally, as if you were going to cut it in half. Cut it 80 % of the way through, then open it up like a book. Flatten it out with the heel of your hand and repeat with the other three.
3. Pour the rosemary marinade over the chicken and put to one side to marinate for a few minutes. Make the dressing by mixing the mustard with the rest of the lemon juice and twice as much olive oil. To roast your tomatoes, place on a tray, season and roast for 20 minutes.
4. Bring a large pan of salted water to the boil and cook beans for 5 minutes. Drain and toss them in the mustard dressing, then add the roasted tomatoes.
5. Preheat a griddle pan or barbeque. Grill the chicken breasts for 2 1/2 minutes on each side. Check they're cooke through and serve with the warm beans and tomatoes.

Nutrition Facts

Per Portion

Calories 1840
Calories from fat 739
Calories from saturated fat 225
Total Fat 82 g
Saturated Fat 25.1 g
Trans Fat 0.1 g
Polyunsaturated Fat 9.3 g
Monounsaturated Fat 37 g
Cholesterol 696 mg
Sodium 942 mg
Potassium 5192 mg
Total Carbohydrate 59 g
Dietary Fiber 22.6 g
Sugars 60 g
Protein 227 g

Dietary servings

Per Portion

Fruit 0.7
Meat 10.3
Meat Alternative 0.1
Vegetables 12.1

Energy sources


Meal Type(s)