Green bean salad
This summery vegan green bean salad is flavoured with fresh mint and uses just five ingredients. Put it together for a speedy al fresco side dish
Lemon & honey chicken
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 6 - 8
Skip to ingredients
- 6-8 skinless boneless chickenbreasts, (about 1kg/2lb 4oz in total)
- 2 tbsp clear honey
- grated zest of 2 lemonsand the juice of 1
- 2 tbsp olive oil
- 1 curly lettucesuch as Batavia or Webb’s
Nutrition: per serving for six
- kcal229
- fat6g
- saturates1g
- carbs4g
- sugars4g
- fibre0g
- protein40g
- salt0.26glow
Method
step 1
Preheat the oven to 190C/gas 5/fan 170. Arrange the chicken in a shallow ovenproof dish. Mix together the honey, lemon zest and juice, oil, salt and pepper, then pour over the chicken breasts and turn them around until well coated.
step 2
Roast the chicken breasts for 40-45 minutes, turning them halfway through the cooking time, and basting occasionally, until they are golden brown and shiny and the marinade has almost evaporated. Leave to cool, then wrap in foil and chill until ready to eat. (The chicken may now be frozen for up to 1 month. Defrost before serving.)
step 3
On the day, spread the lettuce over a large platter, tearing up any large leaves. Slice the chicken breasts, keeping them together, then arrange over the lettuce.
