Solo: Balsamic Mustard Chicken

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Solo: Balsamic Mustard Chicken

Free range chicken breasts roasted in the oven in a balsamic and mustard marinade. Accompanied by roasted courgettes, brussels sprouts and bacon.

Ingredients to serve 1

  • 1 x free range chicken breast
  • 35ml x balsamic vinegar
  • 2 tbsp x olive oil (for marinade – from your pantry)
  • 2 cloves x garlic – peel and chop coarsely
  • 1 tbsp x wholegrain mustard
  • 40g x bacon
  • 2 x courgettes – cut off ends and slice on diagonal
  • 75g x brussels sprouts – cut in half
  • 3g x fresh parsley – chop coarsely
  • . x olive oil, salt and pepper (from your pantry)


Step 1

Prepare all the ingredients per the instructions above. Preheat the oven to 220⁰C.

Step 2

Mix the balsamic vinegar, olive oil, spicy wholegrain mustard and garlic in a casserole dish. Cut the chicken breast into 3 strips lengthwise (on the long side). Season with salt and pepper and add to the marinade mixture in the casserole dish. Mix until chicken is well coated. Place in the fridge.

Step 3

Place the courgettes and brussels sprouts in a baking tray. Spread them out evenly. Drizzle with olive oil and season with salt and pepper. Lay the bacon slices on top. Place in the hot oven for 20 minutes. About half way through, remove from the oven and toss the veggies using two spoons and place back in the oven.

Step 4

Place a saucepan on medium to high heat. When it’s sizzling hot, add the chicken pieces (not the marinade) in a single layer (do not overlap). Leave to sear on one side for about 2 minutes (until brown), then turn and sear on the other side for another 2 minutes (until brown). Now add the rest of the marinade and turn the heat down to medium. Cover with a lid and leave to cook for another 7 minutes, stirring occasionally. Check that the chicken is no longer pink on the inside.

Step 5

To serve, place the veggies and bacon on the plate and serve a portion of chicken on top. Scatter with parsley.