Easy one-pan feta and chilli chicken

The Western Star - - Life - Recipe by Ka­t­rina Wood­man Photo by Vanessa Le­vis

READY in just 15 min­utes, this glazed chilli chicken with feta is sure to be a week­night win­ner. SERVES: 4 COOK: 15 min­utes

In­gre­di­ents 1 1/2 tbsp ex­tra vir­gin olive oil

2 (about 300g each) chicken breasts, halved length­ways

2 bunches as­para­gus, trimmed

200g mixed baby toma­toes, halved

3 tsp bal­samic glaze 75g feta, crum­bled 1 long fresh red chilli, thinly sliced

4 slices whole­grain bread, to serve Method

1. Heat 1 tbsp oil in a large non-stick oven­proof fry­ing pan over medium-high heat. Sea­son the chicken. Cook, turn­ing, for 4 min­utes or un­til browned. Trans­fer to a plate.

2. Add re­main­ing oil and as­para­gus to the pan. Cook, stir­ring oc­ca­sion­ally, for 1 minute or un­til lightly browned. Add tomato and 2 tsp glaze. Re­move from heat. Sea­son. Place chicken on top of veg­eta­bles. Top with feta and sprin­kle with chilli. Driz­zle over re­main­ing glaze.

3. Pre­heat the oven grill on high. Place the pan un­der the grill and cook for 4 min­utes or un­til veg­eta­bles have softened, and chilli and tomato have blis­tered. Serve with slices of whole­grain bread, if us­ing.

TIPS: You can re­place the feta with thinly sliced baby boc­concini.

If you pre­fer, use firm white fish fil­lets in­stead of chicken. Ad­just the cook­ing time in step 1 to 2-3 min­utes each side.

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