Grilled Chicken Breast with Vegetable Spaghetti & Beerenberg Sweet Chilli Relish

Ingredients (Serves 4):

• 4 skinless chicken breasts

• 1 tsp Beerenberg Extra Virgin Olive Oil

• salt and pepper to taste

• 3 carrots

• 3 zucchini

• 2 cloves garlic, crushed

• 1 red onion finely sliced

• half chilli, finely chopped

• 1/2 cup chicken stock

• 1 leek cut into strips

• 1 red capsicum sliced

• 2 spring onions sliced

• 2 tablespoons coriander, chopped

• 100g Beerenberg Sweet Chilli Relish

Method:

1. Slice the carrots and zucchini into long strips and blanch in boiling water until soft. 

2. Drain well.

3. Saute  garlic, onion and chilli in olive oil until soft. 

4. Add some of the stock followed  by the leek and capsicum then cook for a further few minutes until soft. 

5. Add the spring onion and coriander and season to taste. 

6. Brush chicken breast with olive oil, season and cook on a hot grill until cooked through. 

7. To serve divide the vegetable spaghetti onto serving plates, top with grilled chicken and Sweet Chilli Relish.