Caramelised Onion-Glazed Chicken
with Garlic-Herb Roasted Veggies & Pear Salad
Hold onto your forks, because we're predicting a flurry of excitement when this delectable chicken hits the table! With a glaze of caramelised onion and parsley, it has a mountain of flavour, and we've added garlic-herb roasted veggies and a refreshing pear salad to seal the deal.
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Ingredients
2
potato
1
carrot
1 sachet
Garlic & Herb Seasoning
½
pear
1 clove
garlic
1 bunch
parsley
1 packet
chicken breast
1 packet
Caramelised Onion Chutney
1 bag
salad leaves
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
Not included in your delivery
olive oil
2 tbs
water
15 g
butter
(Contains Milk; )
1 tsp
balsamic vinegar
Nutrition Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut the potato and carrot (both unpeeled) into 2cm chunks. Place the potato, carrot and garlic & herb seasoning on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes. TIP: Cut the veggies to size so they cook in time.
While the veggies are roasting, thinly slice the pear (see ingredients) into wedges. Finely chop the garlic and parsley leaves. Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks.
In a small bowl, combine the garlic, parsley, the water and caramelised onion chutney. Season with salt and pepper.
In a large frying pan, heat a drizzle of olive oil and the butter over a medium-high heat. Cook the chicken, in batches, until cooked through, 3-5 minutes each side (depending on thickness). Transfer to a plate. Add the caramelised onion mixture to the frying pan and cook, until thickened, 1 minute. Remove from the heat and return the chicken to the pan. Turn to coat in the glaze. TIP: The chicken is cooked through when it's no longer pink inside.
In a large bowl, combine the balsamic vinegar and a drizzle of olive oil. Season with salt and pepper, then add the mixed salad leaves and pear. Toss to coat.
Divide the garlic-herb roasted veggies between plates. Serve with the caramelised onion-glazed chicken and pear salad. Top with the dill & parsley mayonnaise.
