Ingredients
- 3 chicken breasts, halved horizontally
- 60 ml balsamic vinegar, plus 2 tsp extra
- 2 tbsp olive oil, plus 2 tsp extra
- 1 kg fresh broad beans, podded
- 250 g cherry truss or grape tomatoes, halved
- 150 g mozzarella bocconcini, drained, torn
- 1 bunch mint
- 1 lemon, finely grated zest
Instructions
1. Coat chicken in vinegar and oil. Marinate for 30 minutes.
2. Heat a char-grill or pan over medium heat. Cook chicken 5 minutes each side until cooked through. Leave aside for 5 minutes.
3. Cook broad beans in boiling salted water for 2 minutes. Drain.
4. In a bowl, combine beans, tomatoes, bocconcini, mint and zest. Season with salt and pepper.
5. Slice chicken and serve on a bed of salad. Drizzle with extra vinegar and oil to serve.
