Honey-Thyme Chicken with Balsamic and Feta Roast Veggies

Honey-Thyme Chicken with Balsamic and Feta Roast Veggies

Ready in 35 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, July 23, 2017.
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Packed with colour and flavour, enjoy eating a rainbow of roast vegetables, packed with vitamins and nutrients for flu-fighting this winter!

Ingredients

BALSAMIC AND FETA ROAST VEGETABLES

  • 200g potatoes, scrubbed and diced 2cm
  • 200g red kumara, scrubbed and diced 2cm
  • 200g pumpkin, peeled and diced 2cm
  • 1 courgette, cut in half lengthways then sliced 1cm
  • ½ punnet cherry tomatoes, cut in half
  • 2 teaspoons balsamic vinegar (optional, adults)
  • ½ bag baby spinach leaves
  • 50g feta cheese (optional, adults)

HONEY-THYME CHICKEN

  • 550g chicken breasts
  • 1 tablespoon finely chopped thyme leaves
  • 1 teaspoon runny honey
  • ½ teaspoon mustard (e.g. Dijon, wholegrain)
  • Juice of 1 lemon
  • 1 tablespoon olive oil

Steps

  1. oven to 230°C. Line an oven tray with baking paper
  2. Toss potato and kumara on prepared tray with a drizzle of oil and season with salt. Cook for 10 minutes to start with, then toss pumpkin through and cook a further 10 minutes. After 20 minutes cook time add courgette, tomatoes and balsamic vinegar, toss and cook a further 5 minutes, until tender.
  3. While veggies cook, 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 sharp knife and slice through horizontally to make 2 thin steaks.
  4. Whisk all remaining chicken ingredients in a medium bowl. Add chicken, season with salt and toss to coat. Heat a drizzle of oil in a large fry-pan on medium heat. Cook chicken for 2-3 minutes each side (depending on thickness), or until cooked through.
  5. Remove chicken from pan and set aside, covered, to rest for 5 minutes before slicing thickly against the grain.
  6. Toss spinach through roast vegetables on tray and season to taste with salt and pepper. Crumble over feta cheese (if using).
  7. divide balsamic and feta roast vegetables between plates and top with honeythyme chicken.

Nutritional Information

Energy 1637 kj
391 kcal
Protein 30.9g
Carbohydrate 24.0g
Fat 18.5g