3 tbsp white wine vinegar
2 tbsp chopped fresh rosemary leaves
12 skinless and boneless chicken thighs
For the salad:
Low-calorie cooking spray
1 shallot, finely chopped
2 garlic cloves, crushed
2 x 400g cans butter beans, drained and rinsed
1 tbsp lemon juice
6 tbsp fat-free vinaigrette
Small pack fresh flat-leaf parsley, chopped
75g reduced-fat feta cheese
1 Put the vinegar and rosemary in a small bowl, season to taste and whisk well. Arrange the chicken thighs in a glass bowl and pour over the marinade. Cover and chill for at least 1 hour.
2 To make the bean salad, spray a non-stick frying pan with low-calorie cooking spray and place over a low heat. Add the shallot and cook for 4 minutes, or until slightly softened. Add the garlic and cook for 1 minute, then add the beans and cook for a further 2-3 minutes, stirring. Transfer to a bowl.
3 In a separate bowl, mix together the lemon juice, vinaigrette and parsley and season to taste. Pour over the beans and leave to cool.
4 Shake off as much marinade from the chicken thighs as you can, then spray with low-calorie cooking spray and barbecue for 15-20 minutes, or until tender and cooked through, turning once. (Or cook in the oven at 190°C/fan 170°C/gas 5.)
5 Divide the beans between 4 plates, crumble a quarter of the feta over each and serve with the chicken and your favourite Speed salad veg.