Serves: 4

Ingredients:



• 2 tsp dried oregano leaves
• 2 tsp finely grated lemon rind
• 1/2 tsp dried chilli flakes
• 4 x 150g skinless chicken breasts
• 2 large zucchini, thickly sliced
• 250g cherry tomatoes
• 400g can cannellini beans, rinsed, drained
• 2 tsp extra virgin olive oil
• 125ml (1/2 cup) Massel Salt Reduced Chicken Style Liquid Stock
• 1 bunch asparagus, trimmed
• 60g baby rocket
• 1 tbsp balsamic vinegar

Source. Taste.com.au

Method:

Step 1

Preheat oven to 200°C/180°C fan forced. Combine oregano, lemon rind and chilli. Sprinkle evenly over chicken. Season. Heat a large non-stick frying pan over high heat and lightly spray with oil. Cook chicken for 1-2 minutes each side or until browned.

Step 2

Arrange zucchini, tomatoes and beans in a large baking dish. Drizzle over oil. Add chicken and stock. Roast for 15 minutes. Add asparagus. Roast for 5 minutes or until veg is tender and chicken is cooked through.

Step 3

Top with rocket then drizzle over balsamic vinegar to serve.