Balsamic Mustard Chicken recipe – accompanied by roasted courgettes and bacon
4 free range chicken breasts
125ml balsamic vinegar
1/2 c olive oil (for marinade – from your pantry)
6 cloves garlic – peel and chop coarsely
4 tbsp wholegrain mustard
6 courgettes – cut off ends and slice on diagonal
300g brussels sprouts – cut in half
10g fresh parsley – chop coarsely
olive oil, salt and pepper (from your pantry)
Prepare all the ingredients per the instructions above. Preheat the oven to 220C.
Mix the balsamic vinegar, olive oil, spicy wholegrain mustard and garlic in a large deep casserole dish. Cut each chicken breast into 3 strips lengthwise (on the long side). Season with salt and pepper and add to the marinade mixture in the casserole dish. Mix until chicken is well coated. Place in the fridge.
Place the courgettes and brussels sprouts in a large baking tray. Spread them out evenly. Drizzle with olive oil and season with salt and pepper. Lay the bacon slices on top. Place in the hot oven for 20 minutes. About half way through, remove from the oven and toss the veggies using two spoons and place back in the oven.
Place a large saucepan on medium to high heat. When it’s sizzling hot, add the chicken pieces (not the marinade) in a single layer (do not overlap). Leave to sear on one side for about 2 minutes (until brown), then turn and sear on the other side for another 2 minutes (until brown). Now add the rest of the marinade and turn the heat down to medium. Cover with a lid and leave to cook for another 7 minutes, stirring occasionally. Check that the chicken is no longer pink on the inside.
To serve, divide the veggies and bacon between the plates and serve a portion of chicken on top. Scatter with parsley.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.