Serves 4

Ingredients

4 Chicken Breasts

1tbsp Honey

1tbsp Olive oil

2 Cloves of Garlic, crushed

1tbsp Wholegrain mustard

1tbsp Chopped tarragon

Salt and pepper to taste

1 Cup of Millet/Quinoa/Mixed Grains

40g Cucumber, diced

40g Mango, diced

4 Leaves of Basil

1 Bag of mixed leaves

Splash of balsamic vinegar

Splash of olive oil

Pinch of salt

 2 Peppers (whichever colours you prefer)

2 Red onions

2 Courgettes

1 Packet of vine tomatoes

Method

Put the millet into a medium saucepan and cover with 2 cups of water, before adding a pinch of salt. Bring to the boil, turn down to a simmer and leave to cook for 20-25 mins or until there is no liquid left, add a little olive oil, stir and leave to cool. 

Preheat the oven to 220c. Butterfly the chicken breasts and marinate for at least 25 mins in the honey, olive oil, garlic, wholegrain mustard and tarragon, add salt and pepper to taste. Whilst this is marinating you can start to prep the grain salad and roasted veg.

Roughly chop the veggies and drizzle with a little olive oil, salt and pepper. Mix well and roast in the oven for 25 mins. Then pop the chicken breasts in the oven for roughly 17 mins, depending on their size.

Once your grains are cool, stir in the diced cucumber, mango, chopped basil, salt and pepper, mixed leaves and a splash of balsamic vinegar.