Chicken with feta and butter bean salad

Serves 4. ready in 35 minutes, plus marinating 3tbsp white wine vinegar 2tbsp chopped fresh rosemary 12 skinless and boneless chicken thighs Vegetables, to serve For the Feta and butter bean salad

Low-calorie cooking spray 1 shallot, finely chopped 2 garlic cloves, crushed 2 x 400g cans butter beans, drained and rinsed 1tbsp lemon juice 6tbsp fat-free vinaigrette small pack fresh parsley, chopped 75g reduced-fat feta cheese

STEP 1 Put the vinegar and rosemary in a small bowl, season to taste and whisk. Arrange the chicken thighs in a glass or ceramic bowl and pour over the marinade. Cover and chill for at least 1 hour. Meanwhile, light the barbecue. To make the bean salad, spritz a non-stick frying pan with low-calorie cooking spray and place over a low heat. Add the shallot and cook for 4 mins. Add the garlic and cook for 1 min, then add the beans and toss over the heat for 2-3 mins. Transfer to a bowl.

STEP 2 In a separate bowl, mix the lemon juice, vinaigrette and parsley and season. Pour over the beans and leave to cool. Shake off any excess marinade from the chicken, spritz with low-calorie cooking spray and barbecue over a medium heat (or cook in the oven at 190°C/fan 170°C/ Gas 5) for 15-20 mins or until cooked through. Put the beans on a platter, crumble over the feta and serve with the chicken thighs and extra veggies.

MAKE IT VEGGIE: Replace the chicken with Quorn fillets.