Balsamic glazed chicken
2 Chicken breasts
140g Baby tomatoes, halved
80g Spinach, roughly sliced
40g Radish, finely sliced
80ml Balsamic vinegar
Salt and pepper
- Preheat oven to 200 degrees Celsius.
- Peel and cut the turnips into small cubes. Cut the butternut into small cubes too. Place both ingredients on a greased or tinfoil-lined baking tray, drizzle with olive oil and sprinkle over some seasoning. Toss until well coated and shift to the side of the tray to make some space for the tomato and spinach later.
- Once the oven has reached 200 degrees, cook the vegetables until softened and starting to turn golden, about 25-30 minutes.
- To butterfly the chicken breasts, place each breast on a clean work surface. Hold a sharp knife along the long side of the chicken. Using a sawing motion, slice through the breast almost to the end, being careful not to cut all the way through. Fold out the chicken into what should resemble a heart shape. Press to flatten.
- Place the spinach and baby tomatoes on a separate piece of tinfoil. Drizzle with some olive oil and sprinkle over seasoning. Toss until well combined.
- When the turnip and butternut have about 10 minutes to go, place the parcel alongside them to cook until the spinach and tomatoes have wilted/softened.
- Place a pan with a drizzle of cooking oil over a medium heat. When hot, cook the flattened chicken breasts until golden on both sides and cook through, about 2-3 minutes per side. For the last minute, pour the balsamic vinegar over the chicken into the pan and add a sprinkle of sugar/xylitol (optional). Don’t worry if it bubbles rapidly, it is meant to, however if your heat is too high and it starts to splatter, remove the pan from the heat and turn the heat down slightly. The aim is for the chicken to be cooked through and the balsamic to have reduced to a glaze. Remove the chicken from the pan and continue cooking the balsamic if it needs a bit longer to thicken up. Allow the chicken to rest for 1 minute before slicing.
- Plate your turnips and butternut. Top with the spinach and baby tomatoes and finally with the sliced chicken. Drizzle over some balsamic glaze and scatter over the radish.