Honey Thyme Chicken with Balsamic and Feta Roast Vegetables

Honey Thyme Chicken with Balsamic and Feta Roast Vegetables

Ready in 35 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, December 3, 2017.
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Leave some chicken plain for less adventurous kids, however we think they’ll love this sweet and zesty marinade.

Ingredients

Balsamic and Feta Roast Vegetables

  • 400g potatoes, diced 2cm
  • 200g kumara, diced 2cm
  • 1 courgette, cut in half lengthways then sliced 1cm
  • ½ punnet cherry tomatoes, cut in half
  • 1 tablespoon GF balsamic vinegar
  • ½ bag baby spinach
  • 50g feta cheese

Honey-Thyme Chicken

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

Steps

  1. Preheat oven to 230°C. Line an oven tray with baking paper. Preheat BBQ hot plate to medium (if using). Prepare roast vegetable ingredients. Toss potatoes and kumara on prepared tray with a drizzle of oil and season with salt. Cook for 25 minutes to start with. After 25 minutes, add courgette, tomatoes and balsamic vinegar, toss and cook a further 5 minutes, until tender.
  2. While veggies cook, pat chicken dry and cut into steaks. To do this, place your hand flat on top of chicken breast and use a sharp knife to slice through horizontally to make 2 thin steaks.
  3. Whisk all remaining honey-thyme 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. Alternatively cook on BBQ.
  4. Remove chicken from pan and set aside, covered, to rest for 5 minutes before slicing thickly against the grain, reserving any resting juices.
  5. Toss spinach through roast vegetables on tray, season to taste and crumble over feta cheese.
  6. To serve, divide balsamic and feta roast vegetables between plates and top with honey-thyme chicken. Drizzle over resting juices, if desired.

Nutritional Information

Energy 1720 kj
411 kcal
Protein 31.6g
Carbohydrate 28.8g
Fat 18.6g