This is a recipe taken from a book and adapted by me for what we tend to have onboard. This recipe serves 2.

Ingredients

• 1 large skinless chicken breast cut into 2cm pieces (approx 200grams)
• 1 sprig rosemary leaves, finely chopped or 1tsp of dried rosemary
• 1 sprig thymne leaves, finely chopped or 1 tsp of dried thymne
• 1 clove garlic, finely chopped
• 1 tbsp olive or rapeseed oil
• a good handful of green beans, trimmed
• small tin of butter beans rinsed
• 1/2 red onion, thinly sliced
• a good handful of pecan nuts

For dressing

• 3 tbsp olive or rapeseed oil
• 1.5 tbsp lemon juice
• 2 tbsp wholegrain mustard
• 1 tbsp maple syrup
• 1/2 clove garlic crushed

Method

• In a bowl mix together the chicken, chopped garlic, thymne, rosemary and oil until the chicken is nicely coated.
• Heat a non-stick frying pan over a medium heat and add the chicken, turning frequently for about ten minutes. It wants to cook through and brown.
• Meanwhile put a pan of water on to boil. When the chicken has started to cook through and has about five minutes to go, add the green beans to the boiling water and cook for 2 minutes.
• Then add the butter beans to the boiling water and cook for a further two minutes to heat them through. Drain all the beans well.
• Make up the dressing by briskly stirring together the oil, crushed garlic, lemon juice, mustard and maple syrup.
• Once the chicken is cooked turn off the heat. Then add to the pan all the beans, the sliced red onion, pecan nuts and the dressing. Give everything a good stir about so that the dressing covers everything and serve.

Enjoy