- 0:45 Prep
- 0:15 Cook
- 4 Servings
- Advanced
Ingredients
- 8 (800g) chicken breast fillets, trimmed
- 500g jap pumpkin, deseeded, cut into 1cm-thick slices
- 3 bunches asparagus, trimmed, halved
- olive oil cooking spray
- 1 tablespoon thyme leaves, to garnish
Marinade
- 2 oranges, rind finely grated, juiced
- 1 tablespoon olive oil
- 1 tablespoon fresh thyme leaves
- 1 teaspoon finely grated ginger
- 1/2 teaspoon ground cumin
Method
- Step 1Using a meat mallet, flatten chicken fillets. Place into a shallow ceramic dish.
- Step 2Make marinade: Whisk all ingredients in a jug with a fork. Season with salt and pepper. Pour over chicken. Turn to coat. Cover. Refrigerate, turning occasionally, for 30 minutes.
- Step 3Arrange pumpkin in a single layer on a microwave-safe plate. Cover. Cook on HIGH (100%) power for 2 to 4 minutes or until just tender.
- Step 4Heat barbecue plate on medium-high heat. Cook chicken, basting with marinade, for 3 minutes on each side or until cooked through. Remove from barbecue and cover with foil to keep warm.
- Step 5Spray vegetables with oil. Barbecue for 2 minutes each side or until tender. Arrange asparagus, chicken and pumpkin on plates. Sprinkle with thyme and serve.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
1418 kj
Energy
8g
Fat Total
2g
Saturated Fat
6g
Fibre
49g
Protein
118mg
Cholesterol
88.93mg
Sodium
12g
Carbs (sugar)
13g
Carbs (total)
All nutrition values are per serve
- Author: Annette Forrest
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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