Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Rinse the asparagus and remove its woody stems. Slice the zucchini. Wrap the chicken breasts in cling film and place them on a chopping board. Using a rolling pin, bash the chicken breasts until halved in thickness.
Heat a non-stick pan with a lid over a medium-high heat with a generous drizzle of oil. Once hot, add the chickenbreasts with a generous pinch of salt. Fry for 2 min on each side. Add the cherry tomatoes, asparagus, zucchini, garlic powder and measured water. Cover and simmer for 5 min or until the chicken is cooked through.
3 Add feta
Add the butter to the pan. Crumble the feta over the chickenbreasts and top with the chilliflakes(spicy!). Cover the pan and cook for 1 final min or until the cheese has melted.
Drizzle the chicken with the honey. Season the lot with black pepper. Evenly divide the chicken, asparagus, zucchini and tomatoes amongst plates and drizzle with any juices left in the pan.