Ingredients:

• 2 skinless chicken breasts

• 3 tablespoons chunky peanut butter

• 5 cloves of garlic

• 2 fresh red chilies

• 250g asparagus

• 1 green bell pepper

• 1 yellow bell pepper

• 2 sprigs of sweet basil

• 2 limes

• 2 tablespoons olive oil

• a pinch of pink salt

• a pinch of black pepper

Directions:

1. Cut the chicken breasts in a criss Cross pattern for easy flavouring.
2. In a bowl, add in 1 tbsp of olive oil, a pinch of black pepper and a pinch of pink salt. Then, finely grated zest of 1 lime & 5 cloves of garlic.
3. Mixed together & marinated for 15 minutes.
4. Finely slice the chillies and mixed together with peanut butter.
5. Squeeze in the juice from 1/2 lime to enhance the flavour. Add in some water and mix well.
6. Cut the bell peppers into slices. Line up the asparagus and cut evenly into 4 parts.
7. In a non sticky pan, heat up 1 tbsp of olive oil on a medium high heat. Pan fried the chicken breasts until golden brown. Add in the mixed peanut butter and spread its evenly.
8. Transfer into a foil container and grill in a pre-heated oven at 180°C for 15 minutes.
9. Add in 1 tbsp of olive oil and stir fried the asparagus and bell peppers.
10. Add in a pinch of pink salt and black pepper for flavouring. Add in 2 sprigs of sweet basil leaves to enhance the flavour
11. As final garnishing, add in some lime zest and lime juice to enhance the taste.