Servings: 4 | Total time: 40 mins
Nutritional information: (average serve)
- Calories: 334
- Protein: 36.2g
- Carbs: 11.7g | Sugars: 6.2g
- Fat total: 16.6g | Saturated Fat: 3.8g
Ingredients:
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
4 small chicken breast fillets, trimmed
4 thin slices prosciutto
2 bunches asparagus, trimmed (Note: If asparagus is thick, cut in half lengthways for thinner spears)
250g grape tomatoes, halved lengthways
100g pitted kalamata olives
1 bunch rocket, trimmed
7g low-fat feta, crumbled
Method
Step 1
Place oil and vinegar in a small screw-top jar. Season with salt and pepper. Secure lid. Shake well to combine. Set aside.
Step 2
Season chicken with pepper. Wrap a slice of prosciutto around each fillet.
Step 3
Line a steamer basket with baking paper. Place chicken in a single layer in basket. Steam, covered, over boiling water for 7 to 9 minutes or until chicken is just cooked through. Transfer to a plate. Cover with foil to keep warm.
Step 4
Place asparagus in steamer basket (add boiling water to steamer pan if necessary). Cover. Steam over boiling water for 2 to 3 minutes or until just tender. Transfer to a heatproof bowl. Add tomatoes and olives. Toss gently to combine.
Step 5
Arrange rocket on serving plates. Top with asparagus salad. Thickly slice chicken diagonally. Place over salad. Sprinkle with feta. Drizzle with dressing and serve.