CHICKEN & GREEN BEANS: The rosemary is the surprise ingredient in this classy hot fresh meal. Thanks Ideal Nutrition Middle East for the beautiful pix and recipe!

• zest and juice of 1 lemon
• 4 chicken breasts, skin removed
• 1 teaspoon wholegrain mustard
• olive oil
• 24 cherry tomatoes on the vine
• 400g green beans

Directions:
Preheat the oven to 175ºC Pound the rosemary leaves with a pinch of salt in a pestle and mortar or flavor shaker. Mix with the olive oil and half the lemon juice and zest.

Lay the chicken on a chopping board. Slice one of the breasts 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.

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.

Bring a large pan of salted water to the boil and cook the beans for 5 minutes. Drain and toss them in the mustard dressing, then add the roasted tomatoes.

Preheat a griddle pan or barbecue. Grill the chicken breasts for 2½ minutes on each side. Check they’re cooked through and serve with the warm beans and tomatoes.

Tip: The longer you leave the chicken in the marinade, the better it’ll taste!

Bon Appétit!