Chicken With Asparagus & Caper Sauce
- 400 g sweet potatoes, peeled and halved lengthways and thinly sliced
- 4 chicken breast fillets, sliced thinly in half lengthways (to create 8 thinner "steaks")
- 1 bunch asparagus, edges trimmed
- cooking spray
- 60 g butter
- 2 tablespoons lemon juice
- 1 garlic clove, crushed
- 2 tablespoons capers
- 2 tablespoons oregano, chopped
- 40 g baby spinach leaves
- Preheat a char grill pan or barbecue grill on high. Spray sweet potao, chicken, and asparagus with cooking oil. Grill sweet potato for 3-4 minutes each side or until tender. Transfer to a plate. Grill the chicken and asparagus for 2-3 minutes each side, or until cooked. Transfer chicken to a plate, cover with foil; let rest for 5 minutes.
- Meanwhile, melt butter in a small saucepan over low heat. Stir in juice, capers and garlic. Cook and stir for 1 minute or until hot. Remove from heat, stir in oregano.
- To serve, arrange chicken, asparagus, sweet potao, and spinach on plates and top with caper sauce.
sweet potatoes, chicken, cooking spray, butter, lemon juice, garlic, capers, oregano, baby spinach leaves
Taken from www.food.com/recipe/chicken-with-asparagus-caper-sauce-357784 (may not work)