Honey oregano chicken with Greek salad

• servings: 4 servings

Ingredients

2 tbsp extra virgin olive oil

4 chicken breast schnitzels (uncrumbed)

1 tbsp finely chopped fresh rosemary

1/3 cup small fresh oregano sprigs

2 tbsp honey

200g green beans, trimmed

3 vine-ripened tomatoes

3 baby cucumbers

1/2 red onion

1 green capsicum

70g fetta

1/3 cup drained kalamata olive wedges

1 tbsp lemon juice

Toasted crusty bread, to serve

Directions

Preheat oven to 240C/220C fan-forced.

Heat half the oil in a large heavy-based flameproof roasting pan over medium-high heat. Sprinkle chicken with rosemary. Season with salt and pepper. Add chicken to pan. Cook for 2 minutes or until browned. Turn over. Sprinkle with oregano and drizzle with honey. Bake for 6 to 8 minutes or until chicken is cooked through, adding beans to dish for the last 5 minutes of cooking time.

Meanwhile, cut tomatoes and cucumbers into wedges. Thinly slice onion. Roughly chop capsicum. Crumble fetta. Place in a large bowl with olives, lemon juice and remaining oil. Season with salt and pepper. Toss to combine.

Serve chicken with salad and crusty bread.

Nutrition

• Calories: 350