Copyright John Paul Urizar
This chicken can be enjoyed hot or cold, and will be more flavoursome if allowed to marinate overnight. It can be cooked on the barbeque or indoors.
Pre heat the oven to 180 degrees Celsius.
Combine the tamari, water, honey and lime juice. Pour it over the chicken and set aside to marinate for 1 hour.
Heat a grill pan and brush lightly with olive oil. Sear the chicken on both sides for 2 - 3 minutes. Once seared place in the oven to cook for a further 10 -12 minutes (if using a barbeque , cook the chicken for 7 minutes each side).
While the chicken is cooking steam the baby beans for 5 minutes. Drain and refresh with cold water. Toss the herbs through the beans.
Reduce the remaining marinade in a small pan over a medium heat until it thickens and becomes slightly syrupy.
Serve the chicken over the bean and herbs with a drizzle of the marinade syrup over the top.
Note: Marinating meat and poultry helps to break down the fibre in the meat making it easier to digest.
Makes 4 servings
|Prep Time:||1 hour|
|Cooking Time:||15 mins|
|Ready in:||1 hr 20 mins|
|Nutritional Information - Per Serve|
|Saturated Fat||3.2 g|
|Total Carbohydrate||7.7 g|
|Total Protein||34.2 g|
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