Easy one-pan feta and chilli chicken
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.