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Ingredients

1 tablespoon Dijon mustard
2 teaspoons honey
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
8 x 100g Lilydale Free Range Chicken Thighs
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

Method

Step 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.
Step 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.
Step 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.

Tangy honey & mustard chicken

How to make Tangy honey & mustard chicken

Ingredients

Method