Balsamic roasted chicken
1
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Whole breast fillets are roasted with peppers and onions, in a sticky balsamic vinegar sauce.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Chicken breast, skinless, raw
600 g
Onion
1 medium, thick slices
Red pepper
2 medium, deseeded and cut into strips
Green pepper
1 medium, deseeded and cut into strips
Garlic
2 clove(s), crushed
Balsamic vinegar
4 tablespoon(s)
Chicken stock cube(s)
¼ cube(s), to make 100ml
Oregano, fresh
1 tablespoon(s), chopped
Instructions
1
Preheat the oven to 180°C, fan 160°C, gas mark 4 and mist a roasting tin with cooking spray. Put the chicken breasts in the tin and season.
2
Mist a large nonstick frying pan with cooking spray and stir-fry the onion for a few minutes, adding a little water if it starts to stick, until softened. Add the peppers and garlic, stir-fry for a further minute, then add to the roasting tin.
3
Drizzle the vinegar and stock over the chicken and veg, and sprinkle over the oregano. Roast for 20 minutes or until the chicken is cooked through. Halfway through the cooking time, spoon some of the sauce over the chicken breasts.
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