Fresh Start’s le­mon rose­mary chicken

Christchurch Mail - - HEALTH AND WELLBEING -

This scrump­tious chicken recipe is from My Food Bag’s Fresh Start menu. Try it tonight.

Cel­sius. Line two oven trays with bak­ing paper.

Toss parsnip and cauliflower with first mea­sures of oil and salt on first pre­pared tray. Sea­son with pep­per and roast for about 12 min­utes.

Toss through cherry toma­toes and sun­flower seeds and roast for a fur­ther 5 min­utes, un­til veg­eta­bles are ten­der and toma­toes have soft­ened. Once veg­eta­bles have fin­ished cook­ing, move tray to low­est oven rack, to keep warm. Change oven tem­per­a­ture to high grill.

While cauliflower is roast­ing, pat chicken dry with paper tow­els and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice hor­i­zon­tally to make two thin steaks. Place chicken in a medium bowl, along with all re­main­ing le­mon rose­mary chicken in­gre­di­ents and sea­son with pep­per. Toss to coat chicken well and set aside to mar­i­nate.

Heat mea­sure of oil in a large fry-pan on high heat. Cook mush­rooms, stir­ring reg­u­larly, for 3-4 min­utes, un­til soft­ened. Re­duce heat to low-medium, add all re­main­ing bal­samic mush­room in­gre­di­ents and sea­son with salt and pep­per. Cook for about 30 sec­onds, un­til mush­rooms are coated. Re­move from heat and set aside.

While mush­rooms are cook­ing, place chicken on sec­ond pre­pared tray and grill (on up­per oven rack) for 2-4 min­utes each side (de­pend­ing on thick­ness), un­til just cooked through.

Re­move both trays from oven and set chicken aside, cov­ered in foil, to rest for 2-3 min­utes, be­fore slic­ing thickly. Toss spinach, bal­samic mush­rooms and any chicken rest­ing juices through roast veg­eta­bles and sea­son to taste with salt and pep­per.

To serve, di­vide roasted veg­eta­bles and le­mon rose­mary chicken be­tween plates. Squeeze over a wedge of le­mon just be­fore serv­ing, if de­sired.

Le­mon rose­mary chicken with bal­samic mush­rooms, cherry toma­toes and cauliflower.

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