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TIP – Chicken can be replaced with pork scotch fillet steaks – cooking time will vary.
Ingredients
Method
Boil, steam or microwave potatoes until tender. Drain.
Meanwhile, cut each chicken fillet horizontally through the side to give two thin pieces. Sprinkle both sides of chicken pieces with seasoning.
Heat an oiled, large non-stick frying pan over a medium-high heat. Add chicken in two batches. Cook for 3-4 mins on each side, or until cooked through. Remove. Cover to keep warm.
Add potatoes to same pan over a high heat. Cook, turning regularly, for about 5 mins, or until golden. Remove. Cover to keep warm.
Add asparagus and tomatoes to same pan. Cook, stirring occasionally, for about 2 mins, or until just tender, gently squashing tomatoes with a spoon.
Transfer chicken and potatoes to a serving dish. Spoon over asparagus and tomatoes. Serve with rocket leaves and sea salt flakes.
