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Balsamic and mustard chicken tray bake

Balsamic and mustard chicken tray bake

2
Points®
Total Time
1 hr 55 min
Prep
15 min
Cook
40 min
Serves
4
Difficulty
Easy

Ingredients

Balsamic vinegar

2 tbs

Whole grain mustard

1 tbs

Lemon juice

1 tbs

Olive oil

2 tsp

Garlic

1 clove(s), crushed

Skinless chicken breast

720 g, (4 x 180g fillets)

Carrot(s)

2 medium, cut into batons

Red onion

1 medium, cut into wedges

Zucchini

2 medium, cut into batons

Fresh flat-leaf parsley

2 tbs, chopped

Oil spray

2 x 3 second spray(s)

Instructions

  1. Combine vinegar, mustard, lemon juice, oil and garlic in a large snap-lock bag. Season with salt and pepper. Add chicken, seal bag and shake to evenly coat. Place in fridge for 1 hour.
  2. Preheat oven to 200°C. Line a large baking tray with baking paper. Spread carrot and onion over prepared tray and lightly spray with oil. Bake for 15 minutes. Place chicken over vegetables and lightly spray with oil. Bake for 15 minutes. Add zucchini and bake for a further 10 minutes or until chicken is cooked through and vegetables are golden and tender. Serve sprinkled with parsley.

Notes

TIP: Spice it up by adding a light sprinkling of dried chilli flakes to serve.

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