Grilled Chicken with a Warm Green Bean Salad


This super quick grilled chicken is heavenly! The amazing rosemary and chilli marinade absolutely rocks. I’d suggest marinating the chicken for as long as possible- as soon as I get home from work I chuck the marinade ingredients and chicken into a bag, put it into the fridge and then I chill out a bit.


4 x free-range chicken breasts, skin removed
4 sprigs fresh rosemary
3 garlic cloves, crushed
1 tsp chilli flakes
1 tsp coarse sea salt
1 tsp freshly ground black pepper
2-3 tbsp olive oil
1 tsp braai/BBQ spice

1 punnet baby tomatoes
2 sprigs of fresh rosemary
1/2 a globe of garlic
1 tsp xylitol/sugar
400 g green beans
Olive oil
Sea salt & black pepper
100 g Parmesan cheese, shaved

Serves 4
Preparation 1 hour
Cooking time 30 minutes

Take out a large ziplock bag, add the olive oil, salt pepper, chilli, BBQ spice, crushed garlic. Run the rosemary under boiling hot water and bruise with your fingers, then pull off the leaves and add it to the bag.

If your chicken breasts are very plump, I’d suggest cutting them in half, length-ways, to speed up the cooking process. Place the chicken in the bag, make sure they are covered in the marinade, then place in the fridge for at least 30 minutes- 1 hour. 


Once the chicken has finished marinating, preheat the oven to 180°C and boil the kettle.

Place a small pot on high heat and add the boiling water, chuck the garlic globe into the water and bring to the boil (this will make sure that the garlic turns creamy when roasted).  Add the rosemary into the water to release the flavours, then  pull off the leaves. Add the rosemary leaves to an oven tray, then add the baby tomatoes, a large pinch of salt, black pepper, xylitol and the boiled garlic. Toss and place in the oven for 25 minutes. Tossing occasionally. 

The same pot you used for the garlic, add more boiling water with a pinch of salt, when the water is boiling add the green beans, boil for 2-3 minutes.  Once the beans are cooked, drain and run them under cold water. Set aside.

Turn the braai on or place a griddle pan on high heat. Take the chicken out of the fridge, place it in a dish and add a bit more olive oil. When the braai has reached about 180°C, cook the chicken for 3-4 minutes on each side or until cooked through.

Add the beans to the roasted tomatoes and toss, making sure all the beautiful juices cover the beans. To dish up, place the chicken on a plate, top with the roasted tomatoes, garlic and beans, sprinkle over the shaved Parmesan and eat immediately.



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