Chicken Breast with Zesty Lemon Dressing

• Discard the tips of the green beans and then cut in half.
• Slice the onion into half-rings. Zest and juice the lemon.
• Transfer the green beans to a deep frying pan and submerge with a shallow layer of water. Add a pinch of salt and cover with the lid, then bring to the boil and allow to cook gently for 6 - 8 minutes.
• Drain and rinse under cold water.

• In a small bowl, combine the mustard with the honey and the extra virgin olive oil, along with (per person) 0.5 tsp lemon zest and 0.5 tbsp lemon juice.
• Season to taste with salt and pepper, then set aside.

• Melt a knob of butter in a frying pan over medium-high heat and fry the chicken for 2 minutes per side.
• Reduce the heat and fry for a further 5 minutes per side, or until done. Season with salt and pepper.
• Remove from the pan and allow to rest under aluminum foil until serving.
• Deglaze the pan with half of the lemon dressing, then turn off the heat and set aside until serving.

• In the meantime, melt a small knob of butter in the same pan from step 2 over medium-high heat.
• Fry the onion with the green beans for 4 - 6 minutes, or until the beans are al dente.
• Remove from the heat and then stir in the rest of the lemon dressing.

Did you know... the green beans in this recipe contain vitamin A, a nutrient that supports the normal function of the immune system.