Chargrilled chicken with orange, asparagus & beans
•2 large (about 500g) single chicken breast fillets
•1 tsp ground cinnamon
•80ml (1/3 cup) fresh orange juice
•2 tsp honey
•2 tsp olive oil
•2 bunches asparagus, woody ends trimmed, halved diagonally
•150g baby green beans, topped
•2 tsp white wine vinegar
•1 x 400g can butter beans, rinsed, drained
•1 orange, segmented
•1/3 cup fresh continental parsley leaves
1.Place the chicken in a glass dish. Combine cinnamon and half the orange juice, honey and oil in a jug. Pour over chicken and turn to coat. Cover and place in the fridge for 15 minutes to marinate.
2.Cook the asparagus and green beans in a saucepan of lightly salted boiling water for 2 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.
3.Preheat a chargrill on high. Add the chicken and cook for 3-4 minutes each side or until just cooked through. Transfer to a plate and set aside for 5 minutes to cool. Thinly slice across the grain.
4.Meanwhile, whisk the vinegar and the remaining orange juice, honey and oil in a jug. Taste and season with pepper.
5.Place the asparagus, green beans, butter beans, orange and parsley in a bowl and toss to combine. Divide salad among serving plates. Top with chicken and drizzle over the dressing to serve.