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Add a photoServings: 4
Ingredients
- 4 x boneless chicken breast fillets skinned halved extra virgin olive oil fresh lemon juice
- 1 x red chilli deseeded finely choppcd
- 250 gm asparagus trimmed
- 3 Tbsp. mint leaves roughly torn
Directions
- Salad greens (lambs lettuce rocketwatercress)
- Place the 8 pcs of chicken in a bowl and pour over 2 tbsp extra virgin olive oil 1 tbsp lemon juice and half of the minced red chilli.
- Turn to coat and leave for 12 hrs to marinade.
- Shortly before serving season the chicken with salt and pepper then place under a preheated grill for 46 min on each side (depending on thickness) till cooked through.
- Meanwhile cook the asparagus in boiling salted water for 23 min or possibly unti just tender (again this will depend on thickness) then refresh briefly under running cool water.
- Place the salad greens in a large bowl and add in the roughly torn mint leaves.
- In a screw top jar shake together 3 tbsp extra virgin olive oil 1 tbsp lemon juice the remaining chilli and plenty of salt and pepper.
- To serve toss the dressing through the salad top with the hot asparagus and the grilled chicken.
- Serve at once.
- If the weather looks good barbecue the chicken instead: it will need about 57 min each side depending on thickness.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 174g | |
| Recipe makes 4 servings | |
| Calories 247 | |
| Calories from Fat 117 | 47% |
| Total Fat 12.93g | 16% |
| Saturated Fat 3.72g | 15% |
| Trans Fat 0.17g | |
| Cholesterol 89mg | 30% |
| Sodium 89mg | 4% |
| Potassium 381mg | 11% |
| Total Carbs 1.43g | 0% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.62g | 0% |
| Protein 29.81g | 48% |
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