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Ingredients
- 80 ml ( 1/3 cup) lemon juice
- 3 garlic cloves, crushed
- 1 teaspoon soft brown sugar
- 15 g (¼ cup) finely chopped basil
- 125 ml (½ cup) olive oil
- 4 chicken breast fillets
- 400 g (14 oz) tin cannellini beans, rinsed and drained
- 100 g (3½ oz) small rocket (arugula) leaves
Method
1. Whisk together the lemon juice, garlic, sugar, basil and olive oil, and season lightly with salt and pepper. Pour a third of the dressing over the chicken to coat. Cook the chicken on a hot, lightly oiled barbecue grill or flat plate for 4 minutes on each side, or until cooked through.
2. Meanwhile, combine the beans and rocket with the remaining dressing, toss well and season. Slice the chicken and serve over the rocket and beans.
