Balsamic and mustard chicken tray bake
2
Points®
Total time: 1 hr 55 min • Prep: 15 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Ingredients
Balsamic vinegar
2 tbs
Whole grain mustard
1 tbs
Lemon juice
1 tbs
Olive oil
2 tsp
Garlic
1 clove(s), crushed
Skinless chicken breast
720 g, (4 x 180g fillets)
Carrot(s)
2 medium, cut into batons
Red onion
1 medium, cut into wedges
Zucchini
2 medium, cut into batons
Fresh flat-leaf parsley
2 tbs, chopped
Oil spray
2 x 3 second spray(s)
Instructions
1
Combine vinegar, mustard, lemon juice, oil and garlic in a large snap-lock bag. Season with salt and pepper. Add chicken, seal bag and shake to evenly coat. Place in fridge for 1 hour.
2
Preheat oven to 200°C. Line a large baking tray with baking paper. Spread carrot and onion over prepared tray and lightly spray with oil. Bake for 15 minutes. Place chicken over vegetables and lightly spray with oil. Bake for 15 minutes. Add zucchini and bake for a further 10 minutes or until chicken is cooked through and vegetables are golden and tender. Serve sprinkled with parsley.
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