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Mediterranean Chicken Breast With Asparagus & Goats Cheese Salad

Published 1st January, 2019

Cuisine: Mediterranean   Serves: 4

Preparation: 20 Mins   Cooking: 15 Mins


  • 4 Mediterranean Chicken Breasts
  • 2 Bunches Asparagus
  • Olive oil
  • Sea salt
  • 1 punnet Cherry Tomatoes
  • 1 Avocado
  • 2 cups rocket leaves
  • 100 gm Goats cherve
  • ¼ cup basil leaves

Balsamic Dressing

  • ¼ Cup Olive oil
  • 2 tbls Balsamic vinegar
  • 2 tsp Dijon mustard
  • Sea salt & black pepper


  1. Preheat oven to 180℃, line a baking tray with baking paper and place Mediterranean chicken breasts on the tray. Cook in the oven for 25-30 minutes. Allow to rest for 5 minutes & gently remove the ties with a sharp knife before serving.
  2. To prepare the salad, lightly oil the cherry tomatoes & place in the oven with the chicken breasts, cook for 10-12 minutes, remove from the oven & allow to cool. Wash & trim the asparagus spears, heat a grill pan or BBQ Plate, toss asparagus in olive oil & sea salt and chargrill till just cooked, allow to cool.
  3. Arrange the asparagus, rocket, sliced avocado & cherry tomatoes on a serving platter, crumble the goats cherve over the top and scatter over the basil leaves.
  4. To make the dressing, combine the olive oil, balsamic vinegar & mustard in a jar, shake for a minute or two until mixed, taste & season with sea salt and pepper.