A lovely, easy to do family dinner, that everybody will love. Any leftover from the main meal, can be re-used in easy to do recipes the next day to save time in the kitchen and maximise your food shopping.
Ingredients
- 1 packet of free range chicken fillets
- 1 broccoli floret
- 1 asparagus bunch
- 1 packet of cocktail tomatoes
- Extra-virgin olive oil
- Balsamic vinegar
- Grana Padano
- a dash of oregano
- 2 garlic cloves
- Black pepper
- A dash of lemon juice
Optional gluten-free option
- 70 gr red rice
Method
- Prepare the marinade for the chicken, with the olive oil, balsamic, a dash of lemon juice, garlic cut in two and black pepper, and leave it to rest in fridge for 10 min.
- Wash the tomatoes, and cut them in half. Place them in a small non-stick pan with a dash of olive oil and sprinkle them with oregano. Let them cook at low heat for 10 min then place them in a hot oven for 2-3 min.
- In the meantime wash the broccoli and asparagus, and let them steam on the hob for 4-5 min, until they are soften up, but still green and crunchy.
- Time to cook the chicken in a non-stick pan. When ready place 2-3 chicken fillets in plate with the broccoli, asparagus, 4-5 roasted tomatoes, sprinkle with a dash of olive oil, balsamic and some Grana Padano cheese shavings.
- Serve with a small slice of sourdough wholemeal bread, or a small portion of red rice. Delicious!
