Balsamic Glazed Chicken with Caprese Salad

Boil a kettle. Peel and mince garlic. Chop baby cos leaves. Cut avocado in half, removing pit. Use a spoon to scoop out the flesh in one piece. Slice avocado. Pick basil leaves, discarding stem, and tear leaves. Cut cherry tomatoes in half. Trim sugar snap peas, remove the tough string. Blanche the snap peas in boiling water for 5 minutes and then drain.

In a small bowl, mix together balsamic vinegar/brown sugar and minced garlic. Season with salt and pepper. Pat the chicken thigh fillets dry. Spoon 2-3 teaspoons of balsamic dressing over the chicken thighs and toss to coat.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Heat a frying pan over a medium high heat with a drizzle of olive oil. Place the chicken thighs in the pan and cook for 3-4 minutes each side, or until cooked through. Remove from the pan and slice.

Tip! Turn the heat down if the chicken starts to burn.

In a large bowl, mix together cherry tomatoes, cos lettuce, baby bocconcini, most of the torn basil leaves and sugar snap peas. Add most of the balsamic dressing (to taste), reserving a few spoonfuls to drizzle over plated dish. Toss to combine.

Divide the salad and chicken between serving plates and top with the sliced avocado. Drizzle remaining dressing over the dish and scatter with remaining basil. Enjoy!

Boil a kettle. Peel and mince garlic. Chop baby cos leaves. Cut avocado in half, removing pit. Use a spoon to scoop out the flesh in one piece. Slice avocado. Pick basil leaves, discarding stem, and tear leaves. Cut cherry tomatoes in half. Trim sugar snap peas, remove the tough string. Blanche the snap peas in boiling water for 5 minutes and then drain.

In a small bowl, mix together balsamic vinegar/brown sugar and minced garlic. Season with salt and pepper. Pat the chicken thigh fillets dry. Spoon 2-3 teaspoons of balsamic dressing over the chicken thighs and toss to coat.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Heat a frying pan over a medium high heat with a drizzle of olive oil. Place the chicken thighs in the pan and cook for 3-4 minutes each side, or until cooked through. Remove from the pan and slice.

Tip! Turn the heat down if the chicken starts to burn.

In a large bowl, mix together cherry tomatoes, cos lettuce, baby bocconcini, most of the torn basil leaves and sugar snap peas. Add most of the balsamic dressing (to taste), reserving a few spoonfuls to drizzle over plated dish. Toss to combine.

Divide the salad and chicken between serving plates and top with the sliced avocado. Drizzle remaining dressing over the dish and scatter with remaining basil. Enjoy!