Waist friendly, nutritious, lower carb, easy and SO delicious, you need to try this! Serve with potatoes for a complete meal and toss through lettuce for lunch the next day. Make it tonight! Enjoy 🤗
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Serves 4. You will need:
370g chicken breast, sliced in to thin steaks or bite sized pieces
1 tbspn oil
1/2 onion, sliced
1/4 cup balsamic vinegar
1 tspn brown sugar/sweetener (optional but recommended to balance acidity from vinegar)
Handful fresh parsley, finely chopped
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Spices:
1 tspn garlic powder, heaped
1 tspn onion powder, heaped
1/2 tspn paprika
1/2 tspn cumin powder
1/2 tspn coriander powder
1/2 tspn black pepper
1/2 tspn dried oregano
1/2 tspn chilli powder
Salt to taste
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For the veggies:
2 bell peppers, any variety, chopped
200g whole green/string beans
Handful mushrooms, sliced
Handful baby plum/cherry tomatoes
1 tbspn garlic, chopped
2 tbspn oil
Salt, to taste
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1. Prepare vegetables and lay in a lined baking tray. Add garlic, salt and oil. Toss till everything is coated. Bake at 180°C for 40-45 mins or until veggies are fully cooked. Mix once half way through cooking.
2. In a wide frying pan on medium heat, fry onion in oil till browned. Add all spices and fry for a minute or two. Stir continuously so they don’t burn.
3. Add chicken in one even layer and brown on each side. Add 1/2 cup of water, reduce heat to low, cover and cook for 15-20 mins or until chicken is almost cooked (but still a few mins away from being fully cooked). Check and add a splash of water every 5 mins as needed to ensure nothing burns.
4. Once chicken is almost cooked, remove lid, add balsamic vinegar and sugar (if using), stir and turn heat up to medium. Cook uncovered for a further 5 mins or until vinegar reduces and chicken is fully cooked. Stir every minute or two to ensure nothing burns. The vinegar will reduce fast and become a little sticky. Add a splash of water if needed. There should be a tablespoon or two of juices left in the pan so don’t add too much water.
5. When chicken is cooked, check and adjust salt. Scatter over parsley and serve chicken and the remaining juices over a bed of the roasted vegetables.
