Chargrilled Chicken With Orange, Asparagus & Beans

Low GI, Low Carb and super healthy. This is a fabulous salad that is light and satisfying.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 2  large  about 500g single chicken breast fillets
• 1  teaspoon ground cinnamon
• 80  ml  fresh orange juice
• 2  teaspoons honey
• 2  teaspoons olive oil
• 2  bunches asparagus, woody ends trimmed, halved diagonally
• 150  g  baby green beans, topped
• 2  teaspoons white wine vinegar
• 1 (400 g) can butter beans, rinsed, drained
• 1  orange, segmented
• 1⁄4 cup  fresh continental fresh parsley leaves

Directions

1. Place the chicken in a glass dish. Combine cinnamon and half the orange juice, honey and oil in a jug. Pour over chicken and turn to coat. Cover and place in the fridge for 15 minutes to marinate.
2. Cook the asparagus and green beans in a saucepan of lightly salted boiling water for 2 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.
3. Preheat a chargrill on high. Add the chicken and cook for 3-4 minutes each side or until just cooked through. Transfer to a plate and set aside for 5 minutes to cool. Thinly slice across the grain.
4. Meanwhile, whisk the vinegar and the remaining orange juice, honey and oil in a jug. Taste and season with pepper.
5. Place the asparagus, green beans, butter beans, orange and parsley in a bowl and toss to combine. Divide salad among serving plates. Top with chicken and drizzle over the dressing to serve.