Balsamic Chicken

Balsamic Chicken

DifficultyBeginner

Balsamic Chicken: A tasteful, protein-filled chicken feast.

Prep Time15 minsCook Time15 mins
 800 g Chicken Breast (sliced)
 ¼ cup Balsamic Vinegar
 ¼ cup Olive Oil
 1 tbsp Honey
 1 tsp Dijon Mustard
 2 Garlic Cloves (Crushed)
 2 Asparagus Bunches (ends chopped off)
 250 g Cherry Tomatoes (halved)
 700 g Baby Red Potatoes
 400 g Frozen Peas, Carrots, Corn
 1 tsp Salt & Pepper
1

Preheat oven to 180 degrees celsius and prepare a baking tray by lining with baking paper. Put aside.

2

Vinaigrette: In a small bowl or a jar with a lid, mix together balsamic, two tablespoons of oil, honey, mustard and garlic until well combined. Put aside.

3

Place potatoes in a microwave safe bowl with a dash of water and cook on high for 7 minutes. Take out of microwave when ready and cut into quarters. Season with salt, pepper and a dash of oil and place on baking tray. Place in oven and cook while you prepare the chicken.

4

In a large frying pan over medium heat, heat remaining oil. Add chicken, searing until golden (approx. 3 minutes per side). Remove from pan and set aside.

5

In the same pan, add the asparagus and tomatoes. Cook until asparagus is bright green and tomatoes becoming wilted.

6

Place peas, carrots and corn in a microwave safe bowl with a dash of water and heat in a microwave for 8 minutes or until vegetables are soft and cooked through.

7

Move asparagus and tomatoes to the side of the pan and add the chicken back in. Pour your pre-made dressing into the frying pan and mix all together

8

Serve your balsamic chicken with a side of roasted potatoes and vegetables.

Nutrition Facts

Serving Size 1

Servings 5


Amount Per Serving
Calories 439
% Daily Value *
Total Fat 3.2g5%
Total Carbohydrate 53.4g18%
Protein 61g122%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 800 g Chicken Breast (sliced)
 ¼ cup Balsamic Vinegar
 ¼ cup Olive Oil
 1 tbsp Honey
 1 tsp Dijon Mustard
 2 Garlic Cloves (Crushed)
 2 Asparagus Bunches (ends chopped off)
 250 g Cherry Tomatoes (halved)
 700 g Baby Red Potatoes
 400 g Frozen Peas, Carrots, Corn
 1 tsp Salt & Pepper

Directions

1

Preheat oven to 180 degrees celsius and prepare a baking tray by lining with baking paper. Put aside.

2

Vinaigrette: In a small bowl or a jar with a lid, mix together balsamic, two tablespoons of oil, honey, mustard and garlic until well combined. Put aside.

3

Place potatoes in a microwave safe bowl with a dash of water and cook on high for 7 minutes. Take out of microwave when ready and cut into quarters. Season with salt, pepper and a dash of oil and place on baking tray. Place in oven and cook while you prepare the chicken.

4

In a large frying pan over medium heat, heat remaining oil. Add chicken, searing until golden (approx. 3 minutes per side). Remove from pan and set aside.

5

In the same pan, add the asparagus and tomatoes. Cook until asparagus is bright green and tomatoes becoming wilted.

6

Place peas, carrots and corn in a microwave safe bowl with a dash of water and heat in a microwave for 8 minutes or until vegetables are soft and cooked through.

7

Move asparagus and tomatoes to the side of the pan and add the chicken back in. Pour your pre-made dressing into the frying pan and mix all together

8

Serve your balsamic chicken with a side of roasted potatoes and vegetables.

Balsamic Chicken