Griddled Lemon and Rosemary Chicken with Butter Bean Salad
Ingredients
- 4 small skinless and boneless chicken breasts
- Finely grated zest and juice 2 unwaxed lemons
- 2 tbsp La Española Olive Oil
- 1 tbsp freshly chopped rosemary
- 2 tsp smoked paprika
- Salt and freshly ground black pepper
- For the salad:
- 2 x 400 g cans butterbeans, drained and rinsed
- 250 g cherry tomatoes, halved
- 200 g French beans, steamed and halved
- For the dressing:
- 2 tsp sun-dried tomato paste
- 2 tbsp lemon juice
- 2 tbsp La Espanōla Extra Virgin Olive Oil
- 2 tbsp freshly chopped flat-leaf parsley
preparation
-
1.
Place the chicken breasts either between 2 layers of clingfilm or in a large, clean plastic food bag, seal then beat them with a rolling pin to flatten out to about a 1cm thickness.
-
2.
Place La Española Olive Oil, garlic, lemon zest and juice, rosemary and paprika in a shallow dish. Season well, add the chicken and turn to coat. Cover and place in the fridge and allow to marinate for 3-4 hours.
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3.
Place the butterbeans, green beans and tomatoes in a large bowl, whisk together all the ingredients for the dressing and pour most of it over the ingredients, toss to coat.
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4.
Heat a large, heavy-based frying pan or griddle pan until very hot. Add the chicken with the marinade and cook for 6-7 minutes on each side until thoroughly cooked, the juices run clear and there is no pink meat.
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5.
Divide the butterbean mixture between 4 plates, place the griddled chicken on top and drizzle with the remaining dressing. Serve immediately.