Heat 1 tbs oil in a large non-stick ovenproof frying pan over medium-high heat. Season the chicken. Cook, turning, for 4 minutes or until browned. Transfer to a plate.

Add remaining oil and asparagus to the pan. Cook, stirring occasionally, for 1 minute or until lightly browned. Add tomato and 2 tsp glaze. Remove from heat. Season. Place chicken on top of vegetables. Top with feta and sprinkle with chilli. Drizzle over remaining glaze.

Preheat the oven grill on high. Place the pan under the grill and cook for 4 minutes or until vegetables have softened, and chilli and tomato have blistered.