Are you struggling to find healthy but delicious recipes? Take a look at the recipes below to make your taste buds tingle from all the yummy flavours included in these dishes!

Butterflied balsamic chicken recipe

Try this simple and stylish dish of butterflied chicken breast with a balsamic marinade. Serve with mini roasted potatoes and juicy tomatoes.


  • 300g (10oz) new potatoes, scrubbed and cut into chunks 
  • 4 sprigs of fresh rosemary, or 1 tsp dried rosemary 
  • 2 tbsp olive oil 
  • 2 chicken breasts, skinned 
  • Salt and freshly ground black pepper 
  • 6-8 tomatoes on the vine 
  • 1 lemon, cut in half 
  • 1 tbsp balsamic vinegar 
  • A few rocket leaves, to serve 


  1. To make this chicken breast recipe, set the oven to Gas Mark 7 or 220°C. Put a small roasting tin in the oven to heat up. Add the potatoes and rosemary and drizzle with 1 tbsp of oil to coat the potatoes. Roast for 30 mins, turning them after about 20 mins.
  2. Prepare the chicken by placing the fillets on a board. Carefully slice each breast almost in half widthways, keeping the edge intact. Open the breast out along the fold, so it looks like butterfly wings. Rub the remaining oil all over the meat and season well.
  3. Heat a griddle pan and cook the chicken for 3 mins each side until golden brown and just cooked through. Add tomatoes and lemon halves to cook at the same time. Turn off the heat. Drizzle the meat with vinegar while it is in the pan.
  4. Serve the chicken with the potatoes, griddled tomatoes, lemon halves and a few leaves.

BBQ asparagus with halloumi

Asparagus is really easy to cook on the BBQ. Along with a slice or two of halloumi, this delicious green veggie counts towards your 5-a-day and is the perfect finger food to enjoy in the summer sunshine. 


  • 4tbsp olive oil 
  • 2tbsp lemon juice 
  • Salt and freshly ground black pepper 
  • 600g fresh asparagus spears, trimmed 
  • 2tbsp capers, drained and rinsed 
  • 2tbsp freshly chopped flat-leaf parsley 
  • 250g halloumi cheese, thickly sliced 
  • Few slices of lemon 


  1. Mix together the olive oil and lemon juice and season with salt and freshly ground black pepper. Place the asparagus in a shallow dish and pour over half of the dressing. Add the capers and parsley to the remaining dressing and set aside.
  2. Place a thin foil tray on the hottest part of the barbecue and lay the asparagus spears in the tray. Cook for 10-12mins, turning occasionally until just tender. 
  3. Place the halloumi and lemon slices on the cooler edges of the barbecue and cook for 1-2mins on each side until just lightly charred.
  4. Serve the asparagus topped with the halloumi slices. Whisk the dressing and spoon over the asparagus and cheese. Garnish with the lemon slices.

Hope you find these recipes yummy and easy to make and hopefully they are added to your weekly meals!