SUNNY DAYS chicken

FRESH FLAVOURS MADE FOR WARM WEATHER DINING

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Tuscan Chicken with Asparagus and Tomatoes

SERVES 4

PREP & COOK

35 MINS

■ 800g baby red potatoes, halved and quartered

■ 3 x 300g chicken breast fillets

■ ¼ cup Tuscan seasoning

■ 1 bunch asparagus, trimmed, cut diagonally into 4cm lengths

■ 300g punnet mixed cherry tomatoes

■ Baby rocket leaves, sea salt flakes (optional), to serve

1 Boil, steam or microwave potatoes until tender. Drain.

2 Meanwhile, cut each chicken fillet horizontally through the side to give two thin pieces. Sprinkle both sides of chicken pieces with seasoning.

3 Heat an oiled, large nonstick frying pan over a medium-high heat. Add chicken in two batches. Cook for 3-4 mins on each side, or until cooked through. Remove. Cover to keep warm.

4 Add potatoes to same pan over a high heat. Cook, turning regularly, for about 5 mins, or until golden. Remove. Cover to keep warm.

5 Add asparagus and tomatoes to same pan. Cook, stirring occasionally, for about 2 mins, or until just tender, gently squashing tomatoes with a spoon.

6 Transfer chicken and potatoes to a serving dish. Spoon over asparagus and tomatoes. Serve with rocket leaves and sea salt flakes.

Smoky Chicken Salad Bowls

SERVES 4

PREP & COOK 25 MINS

■ 750g packet (12) Smokey BBQ Chicken Kebabs

■ 3 corn cobs, husks removed

■ 1 avocado

■ 1 tbsp lime juice, plus wedges to serve

■ 1 baby cos lettuce, leaves separated