Chicken with Lemon & Herb Butter

ingredients

• 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

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. Add chicken to the mixture and coat well. Leave in the fridge to marinate for 1-2 hours.
3. On a large pan, splash 1 tbsp. olive oil and heat over medium heat.
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. Take asparagus and onion out of the pan and place 1 tbsp of butter into the pan.
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. Leave to rest for 2-3 minutes before cutting.
8. Serve with rice, asparagus and onion.