Dinner in a flash!

INGREDIENTS:

• 2 Packs of Dahlicious Lime & Spinach

• 1 Lemon

• 1 Tsp Oregano

• 250g Green Beans

• Naan Bread

• 1 Butterflied Chicken

• 1 tbsp Ghee

• 1 tbsp Honey 

• Olive Oil

METHOD:

1. Create the chicken marinade by adding the honey, oregano, lemon zest, a good drizzle of olive oil, salt and pepper into a bowl, mix to combine. Place the chicken onto a tray and pour over the marinade, making sur e the chicken is evenly coated. Leave to marinate overnight or for at least 2 hours.

2. If you’re using a stovetop and oven: Preheat the oven to 200°C and heat a griddle pan on medium-high heat. Place the chicken on the preheated griddle and sear for at least 3 mins on either side . Once browned, place the chicken into an oven proof dish or baking tray and cook in the oven for 25-30 mins. If you’re using a BBQ: On a preheated BBQ, sear the chicken for at least 3 mins on either side until golden brown. Pull the BBQ lid down and cook, turning occasionally, for 25 mins.

3. Cut the tops off the green beans and set aside. Heat the spinach and lime dahl in a medium size pot, adding a dash of water so it’s not too thick. Turn down to medium heat and bring to the boil, stirring occasionally to make sure it doesn’t catch on the bottom.

4. Bring 2 cups of salted water to the boil in a separate, small pot and boil the green beans for 3 mins. Drain and place the pot back on the heat, add the ghee and once hot add the green beans, cook for 3 mins. Serve the chicken and dahl with Naan bread.