Chicken, pineapple and stir-fried green beans

Lemon vinaigrette

1	Lemon (Main)
1 tsp	Dijon mustard
1 tsp	Honey
4 Tbsp	Extra virgin olive oil
1 pinch	Sea salt and black pepper

Chicken

4	Boneless skinless chicken breasts (Main)
3 Tbsp	Extra virgin olive oil
4 slices	Pineapples, skin and hard core removed (Main)
350 g	Fresh green beans, trimmed and blanched (Main)
1 small handful	Chopped fresh herbs

Directions

1. Make the vinaigrette,firstly finely grated the zest of the lemon and set aside. Juice half of the lemon and placein a clean jar along with themustard and honey. Season and cover with atight-fittinglid and shake well.Set aside.
2. Place the chicken breasts on a chopping board. Using a large sharp knife, cut through each breast horizontally and open out (as if you were reading a book). Cover the opened-out chicken with baking paper or similar. Using a heavy saucepan, pound the chicken until it's about 5mm thick. The thicker end of the breast will need a little more pounding than the thinner end.
3. Heat 2 tablespoonsoil in a large frying pan and, when hot, add the chicken and cook for 2-3minutes on each side or until cooked through.Season chicken with salt and pepper.Transfer to 4 serving plates.
4. Meanwhile, heat a barbecue grill or char grill until hot. Place on the pineapple slices and grill, turning once, until dark grill lines appearand the pineapplecaramelises. Remove and place on the chicken. A frying pan can also be used tocaramelisethe pineapple.
5. Wipe out thefryingpan with kitchenpaper,add the remaining oilandgarlic. When hot, drop in the blanched beans and stir-fry until hotand coated in the garlicoil. Toss through the reserved lemon zest.Divide between each plate.
6. To serve, drizzle enough dressing over the pineapple and chicken to moisten.

Tips:

• Speed up this recipe by buying already prepared chicken schnitzel.
• Both the pineapple and chicken can be cooked on a barbecue.
• A green leaf salad on the side would be a great accompaniment to this meal.