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Balsmaic Glazed Chicken

Yields1 Serving

 olive oil
 400 g potatoes
 1 beetroot
 2 tsp thyme
 2 garlic cloves
 ¼ cup balsamic vinegar
 ¼ cup water
 1 tsp brown sugar
 300 g chicken breast
 30 g rocket leaves

Preheat the oven to 200°C. Cut the potatoes into quarters. Slice the beetroot into 2 cm wedges. Peel and crush the garlic.


Season the potato and beetroot with 1 tbsp olive oil, half the garlic, salt and pepper. Transfer to a lined oven tray and roast for 30-35 minutes, or until lightly golden.


In a bowl, combine the thyme, balsamic vinegar, water, brown sugar, remaining garlic and 1 tbsp olive oil.


Heat a drizzle of olive oil in a fry pan over medium heat. Add the chicken breast and cook for 2-3 minutes on each side, or until golden. Remove from the heat, add the balsamic glaze mix to the pan and coat the chicken. Bake for 10-15 minutes or until the chicken is cooked through and the glaze has reduced.