Ingredients:

  • 2 skinless free range chicken breasts
  • 1 kumara
  • 1 large beetroot
  • 1/4 head of cauliflower
  • 1 zucchini
  • 1/4 red onion
  • 6 stalks of asparagus
  • 1-2 cloves of garlic
  • 1/4 cup of balsamic vinegar
  • 2 tablespoons of olive oil
  • 1 tablespoon of honey
  • Salt and pepper, for seasoning
  • Fresh basil or thyme (optional)

Instructions:,

Preheat the oven to 200 degrees. Line a large oven tray with baking paper. Dice all the vegetables, except asparagus and spinach, into small chunks and chop the garlic thinly. Pat the chicken breasts dry, cover with glad wrap (or put in a ziplock bag) and pound gently with the bottom of a saucepan (This helps to thin them out allowing for a faster cooking time). Place the chicken, garlic and vegetables, except spinach, on the lined baking tray. Mix together the honey, balsmic and oil and brush it over the chicken and vegetables. Place the tray in the oven and bake for ~25 min or until the chicken has cooked through. Remove from the oven season with salt and pepper and mix through the spinach and herbs before serving. You can either serve the breasts whole or chop them up into chunks.

Note: For a bit more of a juicy flavour pop the chicken in an ziplock bag with 1/4 of the balsamic mixture and allow to marinade overnight

Serves 2