Chicken breasts (1,000g – raw)
Salt (2 tsp)
Black pepper (2 tsp)
Garlic powder (2 tsp)
Dried oregano (2 tsp)
Garlic cloves (3 – minced)
Cherry tomatoes (282g)
Spinach (75g)
Laughing cow cheese wedge (1 – creamy light)
Whipped Greek cream cheese (50g)
1% milk (100g)
Parmesan (25g)
Salt (pinch)
Red pepper flakes (pinch)
Asparagus (1,300g – raw)
Salt ( tsp)
Black pepper (1 tsp)
Garlic powder (1 tsp)
Dried oregano (1 tsp)
Red pepper flakes (1/4 tsp)
Parsley (optional – garnish)
Flatten your chicken breasts and place on a tray. Spray with olive oil then season with the seasonings listed. Sear over medium-high heat until the chicken reaches around 165 degrees (F) internally, then remove and set off to the side.
In the same pan, spray with more oil, then toast the minced garlic until it starts to slightly brown. Then toss in the sliced cherry tomatoes and sear until the tomatoes start to soften/blister. Then add in then spinach and cook for ~1 minute or until soft. Then add the milk, cheese wedge, whipped Greek cream cheese, and parmesan – mix until well combined. Season with salt and a pinch of red pepper flakes (which is optional if you don’t want the heat).
For the asparagus, place onto a baking tray, spray with oil, then season with salt, black pepper, garlic powder, dried oregano, and red pepper flakes. Place in an oven at 475 degrees (F) until the asparagus are cooked through (~20 min). Optionally, you can squeeze over a wedge of lemon once done.
To serve, place the chicken and asparagus onto the plate, then spoon over the pan sauce along with the tomatoes and spinach to your preference. Enjoy! 🙂
