I came across this recipe on the gram a few months ago and I
love it! Thanks whoever it was that inspired me, Blondie owes you!
In a large mixing bowl combine 2 tbsp. Balsamic vinegar, 2 tbsp. extra virgin olive oil, 3 tbsp. organic
clear honey with 0.5tsp rosemary and 0.5tsp dried thyme, a dash of pink salt and chilli flakes.
Slice in half (through the middle) 2 large chicken breasts and begin frying these on a non stick pan,
medium heat. You can use coconut/fry light
if you wish, but if it’s a good quality pan you often don’t need to. Each
chicken piece depending on size should take roughly 10-15 minutes to cook through
using a medium heat.
At half way through (5-7 minutes) after the flip the chicken,
add in some veggies, I usually go for tomatoes
and broccoli green beans/asparagus…. And half of the sauce prepared earlier.
Continue cooking for around 5- 7 minutes until the chicken is cooked right the
way through.
Remove the chicken and vegetables from the pan to a serving
plate and then pour the remaining liquid mixture into the pan, turn up the heat
and cook for a minute whilst scraping all of the brown bits from the pan. Leave
no flavour behind!!!
Pour the sauce over the chicken and veggies and demolish!
Simples!
Recipe Serves 2.
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