• 6 x 110g chicken thigh fillets, trimmed of fat, halved
  • 3 tbs (1/4 cup) finely shredded basil leaves
  • 1 tbs olive oil
  • 4 spring onions, finely chopped
  • 1 garlic clove, crushed
  • 2 bunches thick asparagus, woody ends trimmed, halved lengthways
  • 150g sugar snap peas, topped
  • 1 small carrot, cut into thick matchsticks
  • 1 red capsicum, thinly sliced
  • 1 tsp reduced-salt vegetable stock powder
  • Toss the chicken in a bowl with the basil and 2 teaspoons of the oil

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  • 3 tsp red wine vinegar
  • 1 tbs lemon juice
  • 1-2 tbs chopped fresh oregano
  • 1 tbs chopped fresh thyme
  • 1/4 cup (60ml) extra virgin olive oil
  • 4 small (170g each) chicken breast fillets
  • 2 tomatoes, cut into thin wedges
  • 1 small red onion, cut into thin wedges
  • 1/4 cup (40g) pitted kalamata olives
  • 100g feta, crumbled
  • 1/4 cup flat-leaf parsley leaves
  • 4 pita bread rounds, warmed
  • Tzatziki, to serve

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  • 250g cherries, pitted and quartered
  • 1 cup seedless watermelon, finely chopped
  • 2 tablespoons pistachio kernels, roughly chopped
  • 1 French eschalot, finely chopped
  • 1 large lime, juiced and rind shredded
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon white balsamic vinegar
  • 1 teaspoon caster sugar
  • 4 chicken breast fillets
  • Pea salad

  • 150g snow peas, trimmed, halved lengthways
  • 150g sugar snap peas, trimmed
  • 100g fresh peas, podded
  • 2 teaspoons extra virgin olive oil
  • 1/3 cup mint leaves, roughly chopped

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  • 2 cups cider vinegar
  • 1/2 cup barbecue sauce
  • 1/4 cup vegetable oil
  • 2 teaspoons crushed red pepper flakes
  • 1/2 teaspoon ground cayenne pepper
  • 1/2 teaspoon salt
  • 5 to 6 pounds chicken parts

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  • 1/2 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground pepper
  • 4 boneless skinless chicken breasts
  • 1/4 cup mint jelly, melted
  • 1 Tbsp lime juice
  • 1 cup small dice cantalope melon
  • 1 cup small dice honeydew melon
  • 2 Tbsp minced red onion
  • 2 Tbsp snipped mint leaves
  • 2 Tbsp minced crystallized ginger
  • 1 small stalk celery, finely diced
  • 1/2 tsp grated lime peel
  • garnish- mint sprigs

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  • 4 boneless skinless chicken breast
  • 1/2 lb of Mesquite Smoked Hormel Bacon
  • 2 tbsp of Lawry’s Season Salt
  • 1 cup Jack Daniel’s BBQ sauce
  • 2 cups sliced mushrooms
  • 1/2 cup onion, chopped
  • 1/2 cup bell pepper, chopped
  • 4 slices mozzarella cheese
  • 4 slices American cheese

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