Herby Chicken with Asparagus and Tomatoes

Herby Chicken with Asparagus and Tomatoes

Ingredients:

4 skinless and boneless chicken breasts, halved horizontally

1 bunch of fresh herbs (parsley, chives, basil) chopped

Juice and zest of 1 lemon

Salt and freshly ground black pepper

20 asparagus spears, trimmed

12 cherry tomatoes

Olive oil

New potatoes to serve

Chives to garnish

Method:

Toss the chicken with the mixed herbs, lemon juice and zest. Season to taste. Cover and set aside.

Preheat a griddle pan to hot and cook the asparagus and tomatoes for 5 minutes, turning occasionally. You may need to do this in batches. Set aside and keep warm.

Cook the chicken pieces on a hot griddle for 4-5 minutes each side or until cooked through. Slice the chicken diagonally and layer with the cooked vegetables. Drizzle with olive oil and serve with boiled new potatoes, garnished with chives.