Not sure what to have for dinner?
Try this delicious recipe out for a delicious and easy mid-week meal, or keep it on file for your next BBQ.
Serves - 4 Prep Time - 15 mins Cook Time - 25 mins Difficulty - EASY
1 tablespoon Dijon mustard
2 teaspoons of your favourite honey variety
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
8 x 100g chicken thigh fillets
200g green beans, halved
2 baby cos lettuce, leaves separated
250g punnet grape tomatoes, halved
4 spring onions, trimmed, thinly sliced
1 small avocado, chopped
Lemon wedges, to serve
For a savoury marinade like this, we recommend using a strong flavoured honey like Marri (Red Gum), Paperbark or
Red Bell (One Sided Bottlebrush).
1. Combine the mustard, honey, tomato paste, Worcestershire sauce and some salt and pepper in a bowl. Add the chicken and turn to coat in the mixture. Allow to marinate for 5 minutes.
2.Meanwhile, blanch the beans in boiling water for 2-3 minutes until tender. Drain, refresh under cold water, then place in a bowl with the remaining ingredients. 3. Heat a lightly oiled chargrill pan over high heat. Cook chicken, in 2 batches, for 4-5 minutes each side until cooked through. Serve with the salad and lemon.