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Honey Vinegar Chicken with Thyme & Basil
- 500 g chicken breast fillets, skin and fat removed
- Marinade
- 1/3 cup balsamic vinegar
- ½ cup fat-free chicken stock
- 1 teaspoon minced garlic
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 2 tablespoons honey
Cut chicken into cubes and place in a bowl. Combine marinade ingredients. Pour over chicken and turn to coat. Refrigerate for 20 minutes to marinate.
Heat a non-stick pan over medium heat. Add chicken and marinade to pan and cook for 5-7 minutes, turning often. Serve with rice if desired.
Serves 4
(See picture of this dish between pages 88 and 89.)
Per serve: Kilojoules: 795 Calories: 190
Fat: 3 g Saturated fat: 0.8 g Fibre: 0.2 g
Carbohydrate: 11.9 g Protein: 28.4 g
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