• 15m cook

• 1 1/2 tbsp extra virgin olive oil
• 2 (about 300g each) chicken breasts, halved lengthways
• 2 bunches asparagus, trimmed
• 200g mixed baby tomatoes, halved
• 3 tsp balsamic glaze
• 75g feta, crumbled
• 1 long fresh red chilli, thinly sliced
• 4 slices wholegrain gluten-free bread, to serve

• 3 Method Steps

• Step 1
  Heat 1 tbs oil in a large non-stick ovenproof frying pan over medium-high heat. Season the chicken. Cook, turning, for 4 minutes or until browned. Transfer to a plate.

• Step 2
  Add remaining oil and asparagus to the pan. Cook, stirring occasionally, for 1 minute or until lightly browned. Add tomato and 2 tsp glaze. Remove from heat. Season. Place chicken on top of vegetables. Top with feta and sprinkle with chilli. Drizzle over remaining glaze.
• Step 3
  Preheat the oven grill on high. Place the pan under the grill and cook for 4 minutes or until vegetables have softened, and chilli and tomato have blistered. Serve with slices of wholegrain bread, if using.