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Grilled basil chicken with spring vegetables

Name: Grilled basil chicken with spring vegetables
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 6 x 110g chicken thigh fillets, trimmed of fat, halved; 3 tablespoons (1/4 cup) finely shredded basil leaves; 1 tablespoon olive oil; 4 spring onions, finely chopped; 1 garlic clove, crushed; 2 bunches thick asparagus, woody ends trimmed, halved lengthways; 150g sugar snap peas, topped; 1 small carrot, cut into thick matchsticks; 1 red capsicum, thinly sliced; 1 teaspoon reduced-salt vegetable stock powder

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Grilled basil chicken with spring vegetables

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Chicken with fresh veggies makes a nutritious, not to mention delicious, meal.

6 x 110g chicken thigh fillets, trimmed of fat, halved
3 tablespoons (1/4 cup) finely shredded basil leaves
1 tablespoon olive oil
4 spring onions, finely chopped
1 garlic clove, crushed
2 bunches thick asparagus, woody ends trimmed, halved lengthways
150g sugar snap peas, topped
1 small carrot, cut into thick matchsticks
1 red capsicum, thinly sliced
1 teaspoon reduced-salt vegetable stock powder

Method

1.

Toss the chicken in a bowl with the basil and 2 teaspoons of the oil
2.

Heat a large chargrill pan over high heat. Cook the chicken for 3 minutes on each side or until cooked through. Transfer to a warm plate and cover to keep warm.
3.

Heat the remaining oil in a deep frypan. Cook the onion and garlic over medium heat for 1 minute. Add the remaining vegetables and cook, stirring, for a further minute.
4.

Add the stock powder or cube and 1/3 cup (80ml) hot water. Simmer over medium-high heat for 2 minutes or until the vegetables are just tender. Serve the chicken with the spring vegetables.