Name: Grilled basil chicken with spring vegetables
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1
Ingredients: 6 x 110g chicken thigh fillets, trimmed of fat, halved; 60.00 ml (1/4 cup) finely shredded basil leaves; 18.20 gm olive oil; 4 spring onions, finely chopped; 1 garlic clove, crushed; 2 bunches thick asparagus, woody ends trimmed, halved lengthways; 150g sugar snap peas, topped; 1 small carrot, cut into thick matchsticks; 1 red capsicum, thinly sliced; 1 tsp vegetable stock powder

Grilled basil chicken with spring vegetables

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Prep Time:
20 minutes

Cook Time:
10 minutes

Total Time:
30 minutes

Nutritious and delicious chicken with fresh veggies.

Ingredients:

6 x 110g chicken thigh fillets, trimmed of fat, halved
60.00 ml (1/4 cup) finely shredded basil leaves
4 spring onions, finely chopped
2 bunches thick asparagus, woody ends trimmed, halved lengthways
150g sugar snap peas, topped
1 small carrot, cut into thick matchsticks
1 red capsicum, thinly sliced
1 tsp vegetable stock powder

Instructions:

Coat the chicken in a bowl with fresh basil and 2 teaspoons of oil.
Preheat a large chargrill pan over high heat. Grill the chicken for about 3 minutes on each side until fully cooked. Then, transfer to a warm plate and cover to maintain warmth.
In a deep frypan, heat the remaining oil. Sauté onion and garlic over medium heat for 1 minute. Add the rest of the vegetables and continue to cook while stirring for another minute.
Combine the stock powder or cube with 1/3 cup (80ml) hot water. Simmer over medium-high heat for 2 minutes until vegetables are tender. Serve chicken with spring vegetables.

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