Balsamic-chicken-bake

Baked balsamic chicken and Mediterranean veg

A taste of sunshine to cheer up a gloomy February weeknight

By , 16 January 2018

(46 votes)

Baked balsamic chicken and Mediterranean veg
  • 50 Mins
  • Serves: 4
  • Price: £1.97 per serving
Nutritional Info
Each 333g serving contains
  • Energy

    1115KJ

    266KCAL

    13%
  • Fat

    5.7g

    low

    8%
  • Saturates

    1.7g

    low

    9%
  • Sugars

    11.0g

    low

    12%
  • Salt

    0.43g

    low

    7%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 335kJ/80kcal.
Ingredients
  • 2tbsp balsamic glaze
  • 1tbsp thyme, leaves picked
  • 1tsp clear honey
  • 4 Butcher’s Selection British Chicken Breast Fillets
  • 4 sun-dried tomatoes, chopped
  • 8 leaves basil
  • 420g Asda Chunky Mediterranean Vegetables
  • 225g Grower’s Selection Vine Ripened Cherry Tomatoes, left on the vine
  • 1tbsp freshly shaved Parmesan
Method
  • Preheat the oven to 200C/180C Fan/Gas 6.

  • Make a marinade – mix together the balsamic glaze, thyme and honey, then season with black pepper.

  • Cut a ‘pocket’ into the side of each chicken breast, taking care not to cut the whole way through. Stuff with the sun-dried tomatoes and basil.

  • Scatter the Mediterranean veg in a baking tray, drizzle with half the marinade and toss to coat. Arrange the chicken on top with the ‘pockets’ facing upwards. Brush with the remaining marinade.

  • Cook in the oven for 30-40 mins until the veg is roasted and the chicken is cooked through. Around 20-30 mins in, add the cherry tomatoes. Top with Parmesan to serve.