Honey-balsamic chicken with broccoli and potatoes
Preparation time: 10 minCooking time: 25 min2 servings
From the article: 10 ovulation recipes: colourful meals and a cake to share
Ingredients
2 Servings
- 5 potatoes
- 1 broccoli
- 2 garlic cloves
- 2 chicken breasts
- 1 tbsp balsamic vinegar
- 1 tbsp honey
- 1 cup chicken stock
- 1 tbsp butter
- 1 tbsp vegetable oil
- 1 tbsp olive oil
- 1 tbsp frying oil
- 1 pinch salt
- 1 pinch pepper
Instructions
- 1Preheat the oven to 220°C. Wash and cut potatoes into wedges, toss on a tray with vegetable oil, salt and pepper and roast for 5 minutes.
- 2Meanwhile, cut broccoli into florets and finely chop garlic. Mix olive oil with half the garlic and heat briefly until sizzling.
- 3Take out the tray, add broccoli to the free side and toss with garlic oil, salt and pepper. Roast for another 15 to 20 minutes until browned and crisp.
- 4Pat the chicken dry, season and fry in the frying oil for 5 to 6 minutes per side until cooked through. Remove and set aside.
- 5Fry the remaining garlic in the same pan for 30 seconds. Add vinegar, honey and stock and reduce for 2 to 3 minutes until thick and glossy. Stir in butter and season.
- 6Return the chicken, turn in the glaze and serve with broccoli and potatoes. Spoon over the remaining glaze.
Nutrition: 550 kcal · 40 g protein · 55 g carbs · 20 g fat
