Griddled Lemon and Rosemary Chicken with Butter Bean Salad

Ingredients

• 4 small skinless and boneless chicken breasts
• Finely grated zest and juice 2 unwaxed lemons
• 2 tbsp La Española Olive Oil
• 1 tbsp freshly chopped rosemary
• 2 tsp smoked paprika
• Salt and freshly ground black pepper
• For the salad:
• 2 x 400 g cans butterbeans, drained and rinsed
• 250 g cherry tomatoes, halved
• 200 g French beans, steamed and halved
• For the dressing:
• 2 tsp sun-dried tomato paste
• 2 tbsp lemon juice
• 2 tbsp La Espanōla Extra Virgin Olive Oil
• 2 tbsp freshly chopped flat-leaf parsley