Prep Time : 0:45 | Cook Time : 0:15 | Total Time : 1:00 | Serving : 4 person.

Ingredients

• 8 (800g) chicken breast fillets, trimmed

• 500g jap pumpkin, deseeded, cut into 1cm-thick slices

• 3 bunches asparagus, trimmed, halved

• olive oil cooking spray

• 1 tablespoon thyme leaves, to garnish

Marinade

• 2 oranges, rind finely grated, juiced

• 1 tablespoon olive oil

• 1 tablespoon fresh thyme leaves

• 1 teaspoon finely grated ginger

• 1/2 teaspoon ground cumin

Method

• Step 1

  Using a meat mallet, flatten chicken fillets. Place into a shallow ceramic dish.

• Step 2

  Make marinade: Whisk all ingredients in a jug with a fork. Season with salt and pepper. Pour over chicken. Turn to coat. Cover. Refrigerate, turning occasionally, for 30 minutes.

• Step 3

  Arrange pumpkin in a single layer on a microwave-safe plate. Cover. Cook on HIGH (100%) power for 2 to 4 minutes or until just tender.

• Step 4

  Heat barbecue plate on medium-high heat. Cook chicken, basting with marinade, for 3 minutes on each side or until cooked through. Remove from barbecue and cover with foil to keep warm.

• Step 5

  Spray vegetables with oil. Barbecue for 2 minutes each side or until tender. Arrange asparagus, chicken and pumpkin on plates. Sprinkle with thyme and serve.