Rosemary chicken with balsamic-glazed onion
5
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
On the table in just 30 minutes with the rich sweetness of caramelised onions and a hint of rosemary, this dish adds next-level flavour and is a great midweek meal.
Ingredients
Skinless chicken breast
600 g, thickly sliced lengthways
Fresh rosemary
1½ tsp, chopped
Olive oil
3 tsp
Red onion
1 medium, finely chopped
Balsamic vinegar
¼ cup(s), (60ml)
Honey
2 tbs
Worcestershire sauce
2 tsp
Mixed salad leaves
100 g
Low-fat mayonnaise
1 tbs
Mango
1 medium, thinly sliced
Instructions
1
Sprinkle chicken with rosemary and season with salt and pepper.
2
Heat 2 teaspoons oil in a large non-stick frying pan over medium-high heat. Cook chicken for 3 minutes on each side, or until cooked through. Transfer to a plate, cover to keep warm.
3
Heat remaining oil in same pan over medium heat. Add onion, cover and cook for about 10 minutes, stirring occasionally, until tender and golden. Stir in vinegar, honey, and Worcestershire sauce and simmer for a further 2 minutes, or until mixture is syrupy. Return chicken to pan, turn to coat and heat through.
4
Toss salad leaves with mayonnaise in a large bowl. Divide dressed salad leaves and mango among 4 serving plates. Top with chicken mixture to serve.
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