Chicken on Rocket and Watercress with Roasted Butternut

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Chicken on Rocket and Watercress with Roasted Butternut

2 packs chicken breast fillets
1 mild fresh chilli
1 teaspoon crushed garlic
½ cup fresh coriander chopped
130ml soy sauce
60ml olive oil
Juice of ½ lemon
1 teaspoon honey
1 peeled butternut, chopped into chunks
2 packets Rocket
Salt and Black pepper

Preheat oven to 200oC.

Season butternut and coat in olive oil. Bake in oven for 30 minutes until soft and remove.
Mix th chopped chilli, garlic, coriander, soy sauce, 40ml olive oil, lemon juice and honey and marinate the chicken fillets in the mixture.

Toss the coriander and rocket in a little olive oil and salt and arrange on the plates.

Grill the chicken over a hot griddle pan, adding all the marinade to form a sauce once the chicken is cooked.

Place the cooked butternut onto the leaves and top with chicken and a little sauce.
Serve immediately.