Ingredients

  • 4 boneless skinless chicken breasts pounded to even thickness
  • 1 large bundle spears of asparagus
  • 1 lemon, sliced
  • 1 tsp minced garlic
  • 3 tbsp olive oil
  • 1½ tsp dried oregano
  • Salt and pepper to taste

Method

  1. 1

    Lay four 12x12 inch squares of foil out on a flat surface. Place one chicken breast in the middle of each piece of foil.

     

  2. 2

    Trim the flat end of the asparagus at 1-2 inches from the end and discard. Cut the remaining spears in half and divided them between the foil packs.

  3. 3

    Thinly slice one of the lemons and divide the slices between the foil packs, tucking the slices in, around, and between the chicken and asparagus.

  4. 4

    Stir together butter, garlic, juice of the remaining lemon, and Italian seasoning. Brush over chicken and asparagus. Sprinkle with salt and pepper to taste.

  5. 5

    Fold the foil over the chicken and asparagus to close off the pack, pinch the ends together so the pack stays closed.

  6. 6

    Grill over medium-high heat for 7-9 minutes on each side. Alternatively, bake at 200°C/fan 180°C/gas mark 6 for 15-20 minutes or until chicken is cooked through and asparagus is tender. Serve immediately.

Nutritional Details

Each serving provides
  • Energy 641kj 153kcal 8%
  • Fat 10.0g 14%
  • Saturates 1.6g 8%
  • Sugars 2.6g 3%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 461kj/110kcal

Each serving provides

2.9g carbohydrate 1.8g fibre 10.0g protein

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