What better way to get your protein and veggies in one hit? Although the ingredients used here are a beautiful flavour combination, get creative and use whatever is on hand!
Ingredients
2 chicken breasts, butterflied
8 asparagus spears, ends trimmed
8 sundried tomato halves*
4-6 pitted black olives, sliced
¼ red onion, sliced fine
~50g feta cheese, crumbled
2 tbsp pesto, store bought or homemade
salt and fresh ground black pepper
1 tbsp cornmeal, optional
* if using sundried tomatoes packed in oil, rinse before using, if using dried, rehydrate before using
Method
Butterfly chicken breast by slicing horizontally without cutting fully through
Fold out chicken and smear both sides with pesto and season well
Lay chicken on parchment-lined baking sheet
Layer chicken with ingredients (except for cornmeal) and fold to close
Sprinkle tops with cornmeal and spray with a little olive oil
Bake at 200C (400F) in a forced-fan oven for 15 minutes or until cooked through
Enjoy with a green side salad and piping hot quinoa
