Garlic and Rosemary Chicken

Garlic and Rosemary Chicken

Ready in 30 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, November 19, 2017.
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with caponata and mozzarella

Ingredients

CAPONATA

  • ½ capsicum, diced 2cm
  • ½ red onion, diced 2cm
  • 1 courgette, quartered lengthways and cut into thirds
  • ¼ eggplant, cut into 1cm-thick slices
  • 1 teaspoon oil, for cooking (or use spray oil)
  • 1½ teaspoons balsamic vinegar

GARLIC AND ROSEMARY CHICKEN

  • 1 teaspoon oil, for cooking (or use spray oil) ▲
  • 275g chicken breast steaks
  • 1 clove garlic, minced
  • ½-1 teaspoon rosemary leaves, finely chopped
  • ½ can cannellini beans, drained, rinsed and drained well
  • Zest and juice of ¼ lemon

MOZZARELLA SALAD

  • ½ bunch asparagus, ends trimmed and cut in half widthways *
  • ¼ teaspoon salt
  • 1 teaspoon extra-virgin olive oil
  • 1½ teaspoons balsamic vinegar
  • ¼ teaspoon runny honey
  • ½ tomato
  • ¾ ball mozzarella cheese, torn in 1-2cm pieces
  • 1/3 bag baby spinach

TO SERVE

  • ¼ ball mozzarella cheese, torn in 1-2cm pieces

Steps

  1. Preheat oven grill to high. Bring a full kettle to the boil. Line an oven tray with baking paper. Prepare your vegetables.
  2. Toss caponata vegetables with oil and vinegar on prepared tray and season with salt and pepper. Spread evenly on tray. Grill on second from top shelf for 10-12 minutes, turning once, until vegetables are tender and starting to colour.
  3. Heat oil in a medium fry-pan on medium-high heat. Pat chicken dry with paper towels and place in a medium bowl with garlic and rosemary. Season and toss to combine. Add chicken to pan and cook for about 2-3 minutes each side (depending on thickness), or until cooked through. Set aside, covered with foil, to rest for 2-3 minutes.
  4. While veggies and chicken are cooking, place asparagus and salt in a medium, heat-proof bowl and cover with boiling water. Cover with a plate and leave 4-5 minutes, until bright green and tender. Drain and refresh under cold water. Leave to drain.
  5. While asparagus cooks, make mozzarella salad. Whisk oil, balsamic vinegar and honey in a large bowl. Dice tomato 1cm and add with drained asparagus and all remaining mozzarella salad ingredients to bowl. Toss together and season to taste with salt and pepper.
  6. Slice chicken and add to a medium bowl along with resting juices. Add cannellini beans and lemon zest and juice to chicken, toss well to combine and season to taste.
  7. To serve, divide mozzarella salad between plates and top with caponata and garlic and rosemary chicken. Sprinkle over remaining mozzarella.

Nutritional Information

Energy 1678 kj
401 kcal
Protein 45.9g
Carbohydrate 19.5g
Fat 14.0g