Rosemary and Fennel Chicken with Herby Lemon Dressing

Don't be put off by the long ingredients list-this recipe is deceptively simple to make and really satisfying. Beautifully marinated chicken is paired with a vibrant, crisp salad bursting with flavour and protective plant chemicals. If I had to choose my favourite salad leaf, it would have to be rocket. Part of the cruciferous family, it is a source of nitrates that are known to reduce inflammation in vessels, reduce blood pressure and protect against cancer. The bitter taste of the rocket and the watercress's peppery edge are balanced out by the sweet apple.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Combine the marinade ingredients in a bowl and season with salt and pepper, then add the chicken thighs, coat them in the mixture and leave to marinate for at least 20 minutes (ideally overnight, covered, in the fridge).

Step 2

Heat a dry frying pan over a medium heat and place the marinated chicken thighs in the pan. Cook for 6 minutes, until the meat browns, gently pressing the thighs in the pan to encourage them to colour, then turn them over and cook for a further 2-3 minutes until cooked through (the meat should not be pink, and the juices should run clear). Transfer them to a plate and leave to rest, covered, while you prepare the rest of the dish.

Step 3

Steam the green beans for 2 minutes with a pinch of salt (you can use the 'perfect' method here), then put them in a large bowl (while they're still hot), add the watercress, rocket and apple and toss to combine.

Step 4

Combine the dressing ingredients in a bowl and season with salt and pepper, then drizzle it over the salad.

Step 5

Roughly slice the chicken and serve with the salad.

Step 6

+ Serve with plain roasted sweet potato or butternut squash to make this a complete meal.