Ingredients
· 2 tsp. crushed peppercorns
· 1 tbsp. grated lemon rind
· 1 tbsp. lemon juice
· 4 boneless chicken breasts fillets
· 2 tsp. vegetable oil
· 500 g asparagus spears; trimmed
· 250 g cherry tomatoes
Preparation
1. Combine black peppercorns, lemon rind and lemon juice and rub over chicken pieces; set aside to marinate for 10 minutes.
2. Heat oil in frying pan over a high heat, add chicken and cook for 3-4 minutes on each side or until cooked through.
3. Remove chicken from pan, set aside and keep warm.
4. Add asparagus and tomatoes to pan and cook for 4-5 minutes or until asparagus are tender, but still crisp.
5. Serve chicken with asparagus and tomatoes.
Serves 4.
Engela
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