Fresh Start’s lemon rosemary chicken
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.