Ingredients
180 g chicken breasts
2 teaspoons honey
1 teaspoon Dijon mustard
1 tablespoon barbecue sauce
1/2 onion, sliced
180 g new potatoes, thinly sliced
1/2 red bell pepper, sliced
1/2 zucchini, sliced
2 asparagus spears
1 lemon wedge
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Use lettuce, tomato, carrot and cucumber to make side salad. Mix together honey, mustard and barbecue sauce. Cut some score marks across the chicken breasts then brush combined sauces over chicken. Brush marinade over chicken whilst barbecuing the chicken. Barbecue all vegetables. Arrange vegetables on plate and then put the chicken on top. Serve with lemon and salad.
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Every vegetable technique — braising, roasting, grilling, raw
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Greek-Mediterranean everyday cooking — healthy, simple, flavorful
Expandable steamer basket — fits any pot, vegetables, dumplings
German V-blade slicer — safer than flat mandoline, multiple inserts
Every vegetable technique — braising, roasting, grilling, raw
Vegetables organized by botanical family — deep understanding of produce