Serves: 4
Preparation: 5 minutes, plus marinating time
Cooking: 15 minutes
Price per serving: £2.20

Calories (per serving): 263
Carbs: 18g
Fat: 17g 
Saturated Fat: 5g

INGREDIENTS:
Juice of 2 lemons
5tbsp clear honey
2tbsp wholegrain mustard
2tbsp olive oil
4 skinless chicken breasts
2 x 220g bag Caesar salad
Crusty bread to serve

1. In a shallow, non-metallic dish, mix the lemon juice with the honey, mustard and oil. Make 2 or 3 deep, diagonal slashes in each chicken breast with a sharp knife.
2. Add the chicken breasts to the marinade and turn them so that they are well coated all over. Cover and leave to marinate for 1 hour at room temperature. They can also be left overnight in the fridge for extra flavour.
3. Preheat a barbecue, griddle or grill to a medium-high heat. Put the chicken on the barbecue, griddle or foil-lined grill pan.
4. Cook the chicken breasts for 12-15 minutes, turning once until they are golden on the outside and cooked all the way through, with no pink on the inside. Cut the chicken into thick slices and toss with the Caesar salad. Drizzle with salad dressing and serve straight away with chunks of crusty bread.