Chargrilled Chicken With Orange, Asparagus & Beans

• 2 large about 500g single chicken breast fillets
• 1 teaspoon ground cinnamon
• 80 ml fresh orange juice
• 2 teaspoons honey
• 2 teaspoons olive oil
• 2 bunches asparagus, woody ends trimmed, halved diagonally
• 150 g baby green beans, topped
• 2 teaspoons white wine vinegar
• 1 (400 g) can butter beans, rinsed, drained
• 1 orange, segmented
• 14 cup fresh continental fresh parsley leaves

1. Place the chicken in a glass dish.
2. Combine cinnamon and half the orange juice, honey and oil in a jug.
3. Pour over chicken and turn to coat.
4. Cover and place in the fridge for 15 minutes to marinate.
5. Cook the asparagus and green beans in a saucepan of lightly salted boiling water for 2 minutes or until bright green and tender crisp.
6. Refresh under cold running water.
7. Drain.
8. Preheat a chargrill on high.
9. Add the chicken and cook for 3-4 minutes each side or until just cooked through.
10. Transfer to a plate and set aside for 5 minutes to cool.
11. Thinly slice across the grain.
12. Meanwhile, whisk the vinegar and the remaining orange juice, honey and oil in a jug.
13. Taste and season with pepper.
14. Place the asparagus, green beans, butter beans, orange and parsley in a bowl and toss to combine.
15. Divide salad among serving plates.
16. Top with chicken and drizzle over the dressing to serve.

ground cinnamon, orange juice, honey, olive oil, bunches, baby green beans, white wine vinegar, butter beans, orange, parsley

Taken from www.food.com/recipe/chargrilled-chicken-with-orange-asparagus-beans-268779 (may not work)