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Rosemary chicken with balsamic-glazed onion

Rosemary chicken with balsamic-glazed onion

Total Time
30 min
10 min
20 min
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.


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)


2 tbs

Worcestershire sauce

2 tsp

Mixed salad leaves

100 g

Low-fat mayonnaise

1 tbs


1 medium, thinly sliced


  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.


This richly-flavoured chicken is also delicious served with your favourite steamed veggies instead of salad. Try baby carrots with green beans or baby chat potatoes and wilted spinach.