Description (Some HTML is OK)
Ingredients
Makes 4 servings
- 4 carrots, cut into thin wedges
- 4 parsnips, quartered
- 4 shallots, halved
- 1 tsp coriander seeds
- 2 tbsp olive oil
- 4 skinned chicken breasts
- 3 tbsp honey
- 2 tsp balsamic vinegar
- 1 orange, zest and juice
Preparation
1. Preheat the oven to 220 degrees C.
2. Toss the veg with the coriander seeds and half the olive oil.
3. Season and roast for 30 mins, stirring half way through.
4. While this is cooking, marinate the chicken in the honey and balsamic vinegar for 5 minutes.
5. Heat the remaining oil in a large pan and cook the chicken for 8 minutes on each side. Check they are cooked through before removing from the pan.
6. Add the orange juice and zest to the pan. Allow to bubble until the liquid is reduced by half.
3. Serve the chicken with the veg and orange sauce spooned over.
Comments
Back to top