Grilled Thyme Chicken

All You Need

4 tbsp of Tocha Yuzu

Chicken:

• 4 tbsp Tocha Yuzu
• 4 boneless skinless chicken breasts
• 10 sprigs fresh thyme
• 1 tsp coarse salt
• 1 tbsp olive oil

Potatoes:

• 6 medium starchy potatoes, eg. Russet or Yukon Gold
• 1/2 cup milk, dairy or oat
• 1 tbsp mayonnaise
• 1 tsp salt

Greens:

• 2 handfuls of green beans
• 1 tsp salt
• 1/2 lemon, juiced

Garnish:

• Black pepper to taste

To Do List

1. Marinate the chicken breast in Tocha Yuzu, salt and fresh thyme for 30 minutes.
2. Meanwhile, peel and halve the potatoes, then drop into a pot of cold salted water, making sure they are submerged, and bring to a boil.
3. Reduce the heat to medium and gently boil for 25-30 minutes, or until fork-tender, then drain and return to the pot.
4. Add the milk and mayonnaise, then mash to your preferred consistency and cover to keep warm.
5. Heat the oil in a large skillet and add the chicken breasts. Cook for around 6 minutes on each side, then remove and set aside.
6. Top and tail the green beans, then add to the same skillet with salt. Once bright green and just cooked, squeeze over the lemon juice.
7. Plate and garnish with a crack of black pepper.