Balsamic and mustard chicken tray bake

2
Total Time
1 hr 55 min
Prep
15 min
Cook
40 min
Serves
4
Difficulty
Easy

Ingredients

balsamic vinegar

2 tbs

wholegrain 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 large, cut into batons

red onion

2 medium, cut into wedges

zucchini

2 medium, cut into batons

oil spray

2 x 3 second spray(s)

Instructions

  1. Combine vinegar, mustard, 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 200ºC. Line a baking tray with baking paper. Place carrot and onion on prepared tray and lightly spray with oil. Bake for 15 minutes. Add chicken and lightly spray with oil. Bake for 15 minutes. Add zucchini and bake for 10 minutes or until chicken is cooked through and vegetables are golden and tender. Serve.

Notes

SERVING SUGGESTION: Baby spinach leaves and chopped fresh flat-leaf parsley. TIPS: Store leftovers in an airtight container in the fridge for up to 2 days. Uncooked marinated chicken suitable to freeze for up to 3 months. Add it: 12 unpeeled garlic cloves with carrot in Step 2. Swap it: Wholegrain mustard for Dijon mustard.

Start eating better than ever!