Grilled basil chicken with spring vegetables


  • 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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Category: Grilled Chicken Recipes