SERVES 4
INGREDIENTS
2 tablespoons balsamic vinegar
1 clove garlic, crushed
2 tablespoons extra virgin olive oil
4 x 120g chicken breast, skin and bones removed (females)
4 x 220g chicken breast, skin and bones removed (males)
1 cup of button mushrooms, sliced
1 cup chicken stock
2 teaspoons fresh thyme leaves
1 tablespoon fresh chopped parsley
1 cup broccoli florets
1 cup cauliflower florets
1 small zucchini sliced
METHOD
- Combine balsamic vinegar, garlic and 1 tablespoon of oil and mix. Coat each chicken breast in the vinegar mixture.
- Heat 1 tablespoon of oil in a large frying pan. Cook chicken for 3 minutes each side. Remove chicken from the pan.
- Add mushrooms to the pan and cook for 2 minutes until soft. Add stock and bring to the boil. Simmer until reduced by half. Return chicken to the pan until heated through and stir through herbs.
- Steam vegetables and serve with chicken, mushrooms and sauce.
| AVERAGE QUANTITY | PER PORTION |
|---|---|
| Energy | 878.5kJ |
| Protein | 23.6g |
| Fat | 9.2g |
| Glycaemic carbohydrate | 5.6g |
| of which is sugar | 4.1g |
| Fibre | 1.7g |