Grilled Chicken Steaks with Pasta Salad

Steps

1. Bring a large pot of salted water to the boil. Preheat BBQ hot plate or grill to medium-high heat (if using). Mince garlic and add to a medium bowl along with lemon juice, olive oil and honey. Pat chicken dry and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make two thin steaks. Season with salt.
2. Add chicken to bowl and toss to coat, then set side to marinate. Cook pasta in large pot of boiling water for 6 minutes. Slice beans 1cm, add to pasta and cook a further 2 minutes, until pasta and beans are just tender. Drain and return to pot with a drizzle of oil to prevent sticking.
3. Finely dice red onion (if using); cut cherry tomatoes in half; dice cucumber 1cm; crumble feta; finely chop mint. Set all aside.
4. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Cook chicken for 2-3 minutes each side (depending on thickness), or until cooked through. Set aside, covered, to rest for 2-3 minutes before slicing thickly on an angle.
5. Add all remaining pasta salad ingredients to pot with drained pasta and beans and toss gently to combine. Season to taste. In a small bowl, mix yoghurt and mint.
6. To serve, spoon some pasta salad onto each plate and top with grilled chicken steaks. Drizzle some minty yoghurt overtop.