4 X 125g boneless, skinless chicken breast fillets
2 small red onions
peppers, cored, deseeded, and cut into flat pieces
potatoes, boiled, cut into half
tablespoons olive oil
tablespoons balsamic vinegar
Preheat a griddle pan. Cook the chicken breasts in
the pan for 8-10 minutes on each side then cut
roughly into chucks when removed from pan.
cut the red onions into wedges, keeping the root
ends intact to hold the wedges together. Place in
pan and cook for 5 minutes on each side. remove from
pan and set aside.
Place the flat pieces of red pepper in the pan and
cook for 8 minutes on the skin side only, so that
the skins are charred and blistered. Remove and set
Cook the asparagus in pan for 6 minutes.
Tear the basil, reserving few leaves intact to
garnish and put into a large salad bowl together
with the boiled potatoes. Add in the chicken and all
vegetables, following by the olive oil, balsamic
vinegar and seasoning. toss the salad and garnish
with the reserved basil leaves.
ready to serve.
Do you know?
some dietary fiber, vitamin A, and vitamin C. It is an excellent
source of the B vitamin folate. A serving of six cooked fresh
asparagus spears has 1 g dietary fiber, 490 IU vitamin A, 10 mg
vitamin C and 131 mcg folate. Besides, it is also low in fat,
sodium and practically no
- The vegetable protects small vessels in the body from
rupturing and is very good for the capillaries. It is very
popularly used for the treatment of varicose veins.
- Asparagus is a good anti-oxidant, a fact which makes it
helpful in curing cancer, cataract and other eye problems.
- The vegetable also helps in controlling blood sugar levels
and therefore, is very beneficial for people with diabetes.