Honeyed Chicken and Root Veg
Prep time
Cook time
Total time
Author: Cat (Waitrose Kitchen, Feb 2011, p28)
Recipe type: Main
Serves: 4
Ingredients
- 4 carrots, cut into thin wedges
- 4 parsnips, quartered
- 4 shallots, halved
- 1tsp coriander seeds
- 2tbsp olive oil
- 4 chicken breast fillets
- 3tbsp honey
- 2tsp balsamic vinegar
- 1 orange, juice and zest
Instructions
- Preheat oven to 220C. Toss vegetables with coriander seeds and 1½tbsp olive oil. Season and roast for 30mins, stirring halfway through.
- Marinate chicken in honey and balsamic vinegar for 5mins. Heat remaining oil in large pan and cook chicken breasts 7-8mins each side. Check cooked through before removing from pan. Add orange juice and zest to pan. Allow to bubble until liquid is reduced by half.
- Serve chicken with roasted vegetables and orange juice spooned over.
Nutrition Information
Calories: 452 Fat: 7.5g Saturated fat: 1.5g Carbohydrates: 53g Sugar: 25g Salt: 0.33g
