ingredients

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• ✓2 chicken breasts
• ✓10 asparagus spears, with bottoms cut off
• ✓2 tbsp butter
• ✓3 tbsp. olive oil
• ✓1/2 brown onion, sliced thinly
• ✓4 garlic cloves, crushed
• ✓2 tbsp fresh parsley, chopped
• ✓1 red chilli, deseeded and finely chopped
• ✓1 tsp turmeric powder
• ✓1 tbsp lemon juice
• ✓1 tbsp lemon zest
• ✓pinch of salt
• ✓pinch of pepper
• ✓Rice to serve

method

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1. 1

   In a large mixing bowl add lemon zest, lemon juice, garlic, chilli, parsley, turmeric, 1 tbsp softened butter, salt and pepper and 2 tbsp olive oil. Mix well.

2. 2

   Add chicken to the mixture and coat well. Leave in the fridge to marinate for 1-2 hours.

3. 3

   On a large pan, splash 1 tbsp. olive oil and heat over medium heat.

4. 4

   Add asparagus and onion to the pan. Sprinkle salt and pepper and cook for 5-6 minutes or until asparagus has softened and onion is translucent.

5. 5

   Take asparagus and onion out of the pan and place 1 tbsp of butter into the pan.

6. 6

   Cook chicken breast for 6-7 minutes on each side, or until cooked through with no pink in the centre (75°C) (make sure to cut open to check!)

7. 7

   Leave to rest for 2-3 minutes before cutting.

8. 8

   Serve with rice, asparagus and onion.