Monday Lunch

GOOD FOR YOU BECAUSE ... grapes are high in antioxidants which may protect the body against some cancers.
4 tablespoons olive oil
3 tablespoons thyme granules
3 tablespoons dried thyme
1 tablespoon garlic granules
1 tablespoon black pepper
1/4 teaspoon salt
4 chicken breasts sliced
25 green grapes washed and cut in half
1/2 cup red wine
2 chicken stock cubes
120g green beans washed and trimmed
100g rocket
For the Dressing
2 tablespooons redcurrant jelly
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt

1. Pre-heat the oven to 160 degrees C; drizzle olive oil into a skillet, warm through on a low heat for several minutes. Then add all the herbs, cook for two to three minutes. Season with salt and pepper; add the chicken breasts and grapes and sauté for ten minutes. Pour in the red wine and stock cubes. Stir to combine all the ingredients together and cover the skillet over for a further ten minutes.
2. Transfer to a baking tray, I use a disposable foil tray for this recipe. Place the green beans on top and cook for twenty minutes. As the grapes cook they will lose their colour, but don't worry, they will be bursting with flavour.
3. Line a salad bowl with the rocket leaves; add the roasted chicken slices, beans and grapes into the bowl.
4. In a small bowl mix two tablespoons of the red wine sauce with the redcurrant jelly, extra-virgin olive oil and salt. Stir to combine to create a dressing. Then pour over the salad and serve immediately.