1/2 cup orange juice
1/3 cup extra virgin olive oil
1 teaspoon orange zest
1 teaspoon paprika
1 teaspoon ground mustard
1 teaspoon salt
400g skinless, chicken breasts, halved
400g green beans
2 cups snow peas
1 ½ tablespoons tahini
½ cup warm water
1. Preheat oven to 175oC. In a small bowl combine juice, oil, zest, paprika, mustard, and salt.
2. In a non-stick baking dish, place chicken, then coat in orange mixture. Bake for 45 minutes, and baste every 15 minutes.
3. Meanwhile, steam beans and snow peas until vibrant (should still retain some crunch). Set aside. In a small bowl, combine tahini with warm water. Once well mixed, pour over greens. Add a pinch of salt and a squeeze of orange for extra flavour.
4. Serve greens with roasted chicken.
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