Grilled Chicken with Warm Green Bean Salad and Roast Tomatoes

More than anything this is a celebration of good ingredients: a little rosemary, a few vine-ripened cherry tomatoes and a handful of green beans paired with good quality chicken - perfection.

In terms of flavourings, beside the rosemary, there's the fresh, zingy-ness of lemon, the richness of olive oil and the lip-puckering punch from wholegrain mustard. It's a party for the tastebuds! The recipe itself is very simple - just a bit of pottering around really whilst the tomatoes roast and the chicken cooks - making this perfect for any night of the week.

Grilled Chicken with Warm Green Bean Salad and Roast Tomatoes

Serves 4

2 sprigs fresh rosemary 

1 lemon 

olive oil 

4 skinless free-range chicken breasts 

2 tsp wholegrain mustard 

extra virgin olive oil 

24 ripe cherry tomatoes, on the vine 

400g green beans

sea salt and freshly ground black pepper

Preheat the oven to 100ºC/200°F/gas ¼.

Pick the rosemary leaves into a pestle and mortar, add a pinch of sea salt and pepper and bash well. Finely grate in the lemon zest and squeeze in half the juice, then muddle in 2 tablespoons of olive oil. 

Use a sharp knife to slice into the chicken breasts, then open each one out flat like a book. Flatten slightly with the heel of your hand. Pour the rosemary marinade over the chicken and leave to marinate for a few minutes. 

Meanwhile, make the dressing by mixing the mustard with the remaining lemon juice and twice as much extra virgin olive oil. Place the tomatoes onto a tray, season well with salt and pepper and roast in the pre-heated oven for 20 minutes. 

Trim the beans, then cook in a pan of boiling salted water for 5 minutes. Drain and toss them in the mustard dressing. 

Preheat a griddle or frying pan over a high heat. Grill the chicken breasts for 5 minutes, or until golden and cooked through, turning regularly, season well with salt and pepper then serve with the warm beans and roast tomatoes.