| | Caprese salad with lemon and caper grilled chicken
Caprese salad with lemon and caper grilled chicken
Caprese salad with lemon and caper grilled chicken 4.3-5 9
  • Calories: 1117 kj
  • Fat: 15g
  • Carbohydrates: 10g

How to Make:

  1. Combine lemon juice, vinegar, olive oil, lemon rind and capers in a bowl. Place half the dressing in a shallow glass or ceramic dish. Reserve remaining dressing. Add chicken to the shallow dish and turn to coat. Cover and set aside for 20 minutes to marinate.
  2. Preheat a barbecue grill or chargrill pan on medium-high. Lightly spray the chicken and asparagus with oil. Cook the chicken for 3-4 minutes each side or until golden and cooked through. Cook the asparagus for 1-2 minutes each side or until tender. Thickly slice the chicken. Set aside, covered to keep warm.
  3. Cut the asparagus in half. Combine the asparagus, tomato, basil, rocket and bocconcini in a bowl. Drizzle with the reserved dressing. Toss to combine. Divide among serving plates. Top with the chicken. Sprinkle with sunflower seeds.
Time for preparing:
15 min.
Servings:
4

Ingredients:

  • 2 tablespoons fresh lemon juice
  • 1 tablespoon white balsamic vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon finely grated lemon rind
  • 1 tablespoon salted baby capers, rinsed, drained, chopped
  • 4 x 150g chicken thigh fillets, fat trimmed
  • 2 bunches asparagus, trimmed
  • 350g tomato medley mix, halved
  • 1/2 cup small fresh basil leaves
  • 80g baby rocket
  • 60g bocconcini, torn
  • 1 tablespoon sunflower seeds, toasted
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