About this recipe:An elegant and well-flavoured dish. Chicken is served on a bed of peppers, spinach and asparagus, then drizzled with a balsamic glaze. Enjoy with rice, potatoes or pasta.
2 tablespoons olive oil or to taste
4 cloves garlic, crushed
4 skinless, boneless chicken breast fillets
salt and black pepper to taste
1 tablespoon olive oil
2 cloves garlic, crushed
1 green pepper, cut into strips
1 red pepper, cut into strips
1 yellow pepper, cut into strips
1 large red onion, cut into strips
1 bunch fresh asparagus spears, trimmed and cut into 5cm pieces
175g baby spinach leaves
75ml balsamic vinegar or to taste
1 tablespoon dark brown soft sugar
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Method Prep:30min › Cook:30min › Ready in:1hr
Heat a large frying pan over medium heat and drizzle the olive oil into the hot frying pan. Cook and stir 4 garlic cloves just until fragrant, about 1 minute, smashing them into the oil with a spoon as you stir. Sprinkle the chicken breasts with salt and pepper; brown them in the hot oil until the surface is golden and the meat is no longer pink inside, 5 to 8 minutes per side. Remove the chicken breasts to a plate and keep warm.
Heat 1 tablespoon of olive oil in the frying pan over medium heat and scrape up any browned bits of flavour from the bottom of the frying pan. Stir in 2 more cloves of garlic, the peppers, red onion and asparagus; cook and stir until the vegetables are brightly coloured and softened, about 10 minutes. Toss the spinach leaves with the hot vegetables to just wilt the spinach. Divide the cooked vegetables between 4 serving plates and top each plate with a chicken breast.
Stir the balsamic vinegar and dark brown soft sugar into the frying pan over medium-low heat, stirring until the vinegar comes to a full boil and the sugar has dissolved. Cook the mixture until reduced and thickened, 3 to 5 minutes; spoon the balsamic sauce over each chicken breast to serve.