2 chicken breasts
salt and pepper
1tblsp coconut oil
250g thin stemmed asparagus
5 Baby Carrots ( optional – using them as they were in the fridge )
20 baby cherry tomatoes ( vine are preferable – few more or a few less is okay )
6 slices pancetta ( smoked or unsmoked depends on preferance)
- Preheat the grill to medium heat and line a tray with foil, lay out the pancetta and the tomatoes – season with salt and pepper – place under the grill until the pancetta is crispy.
- Season the chicken with salt and pepper – heat a pan and put in the coconut oil , add the chicken and seal on the outside.
- Cut the baby carrots into 1/4’s length ways, if the asparagus has woody ends remove them. Add to the pan with the chicken. Season with salt and pepper. Cook for about 25 minutes ( depends on how hot your pan is ) until chicken is cooked through and veg is slightly soft.
- Slice the chicken.
- Put the spinach in a bowl and top with the Pancetta , tomatoes, and chicken mix.