Ingredients (serves 4)
* olive oil cooking spray
* 800g chicken breast fillets, trimmed
* 3 zucchini, sliced diagonally
* 2 red capsicum, quartered
* 1 bunch asparagus, trimmed
* 120g baby rocket
* 1/4 cup basil leaves, shredded
* 2 tablespoons balsamic vinegar
* 1 garlic clove, crushed
Method
1.
Preheat a barbecue grill and plate on medium heat. Spray chicken, zucchini, capsicum, and asparagus with oil.
2.
Add chicken and zucchini to barbecue grill and cook for 4 to 5 minutes each side or until cooked through.
3.
Meanwhile, add capsicum, skin side down, to barbecue grill. Cook for 4 minutes or until skin is black and blistered. Transfer to a snap-lock bag. Twist to seal and set aside for 5 minutes. Add asparagus to barbecue plate. Cook for 2 to 3 minutes each side or until tender.
4.
Peel and discard skin from capsicum. Cut capsicum flesh into long, thin strips and place in a bowl. Add zucchini, asparagus, rocket and basil to capsicum. Slice chicken and add to salad. Toss to combine.
5.
Whisk vinegar, garlic and salt and pepper in a bowl. Pour over salad. Toss to coat. Serve.
Nutritional information
This information is per serve.
Protein Dietary Fibre
47.60g 3.10g
Fat Total Energy
4.30g 1098kJ
Fat Saturated Sodium
1.40g 145mg
Carbohydrate Total Cholesterol
5.80g 140.00mg
Carbohydrate Sugars
-
