Bacon-wrapped chicken with avo and green bean salad Banting

Serves 4

Preparation: 15 min

Cooking: 20 min

• 4 boneless chicken breasts

• salt and pepper

• 2 x 250 g streaky bacon

• 225 g cherry tomatoes

• 15 ml (1 T) olive oil

• 1 red onion, sliced

• 1 sprig of rosemary leaves, finely chopped

• 300 g green beans, trimmed

• 15 ml (1 T) balsamic vinegar

• 2 avocados

Preheat the oven to 220 °C.

1 Season the chicken breasts and wrap 2-3 slices of bacon around each one. Place on a lightly oiled roasting pan and arrange the tomatoes around the chicken. Roast for 15 minutes until the chicken is cooked through, but not dry.

2 Meanwhile, heat the oil in a large pan, add the onion and rosemary and cook gently for 5 minutes until softened.

3 Stir in the green beans and cook for a further 5 minutes. Pour in the balsamic vinegar and cook for 5 minutes, stirring occasionally. Season with salt and pepper.

4 Divide the mixture among 4 plates. Slice the avocados and serve with the chicken and roasted cherry tomatoes.

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