Grilled Chicken Breast with Garlic Asparagus & Lemon Mayonnaise

COOKING TIME: 16 minutes



  • 3 Chicken Breasts from Red Lea Chicken
  • 1 tsp Dried Tarragon
  • 1 tbsp Olive Oil
  • 2 tsp Butter
  • 30ml Lemon Juice
  • 3 bunches of Asparagus
  • 2 Garlic Cloves, crushed
  • 1 tsp Olive Oil
  • 1 tsp Butter
  • Salt & Pepper
  • 100ml Egg
  • Mayonnaise
  • Lemon Zest
  • ¼ tsp Paprika


  1. Slice each chicken breast in half horizontally. Sprinkle both sides with tarragon, salt & pepper and a drizzle of olive oil then set aside.
  2. Bend the asparagus spears until they snap and discard the woody end.
  3. Put the mayonnaise in a small bowl and zest the lemon over the bowl, add the paprika and stir through. (The lemon can then be juiced for the chicken).
  4. Heat a heavy based pan lined with baking paper. Place the chicken into the pan and cook for 3 to 4 minutes on each side.
  5. Add the butter and lemon juice for a minute until the butter begins to brown, then remove from heat including baking paper.
  6. Place another piece of baking paper in the pan with a splash of olive oil. Add the asparagus, garlic, seasoning and butter, stir for about two minutes until the asparagus turns a nice bright green. Remove from heat immediately.
  7. Serve the chicken breast with the asparagus and a
    dollop of lemon mayonnaise.