Carb Smart Chicken Breasts
with Balsamic Onions and Parmesan Veggies
This dish will have you licking your lips in anticipation! Tender onions melt in a rich balsamic sauce, all spooned over juicy chicken breast. On the side, savoury Parmesan veggies are a perfect balance for the balsamic onions' natural sweetness!
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
113 g
Sugar Snap Peas
200 g
Zucchini
113 g
Red Onion
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
2 tsp
Garlic Salt
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Pepper*
0.06 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Trim snap peas. Cut zucchini into 1/4-inch rounds. Peel, then cut onion into 1/4-inch slices.
Add snap peas, zucchini, half the garlic salt and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with pepper, then toss to combine. Arrange in a single layer and set aside.
Pat chicken dry with paper towels. Season with remaining garlic salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear, turning occasionally, until golden-brown, 1-2 min. (NOTE: Chicken will finish cooking in step 4.)
Nestle chicken among veggies on the same baking sheet. Roast chicken and veggies in the middle of the oven until veggies are tender and chicken is cooked through, 8-10 min.**When chicken and veggies are done, carefully remove the baking sheet from the oven, then transfer chicken to a clean cutting board to rest for 5 min. Sprinkle Parmesan over veggies, then return to the oven. Roast until Parmesan melts, 2-3 min.
Meanwhile, reheat the same pan (from step 3) over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Season with salt and pepper. Cook, stirring often, until dark golden-brown, 4-7 min. Stir in vinegar and 2 tbsp water (3 tbsp for 4 ppl). (TIP: Add a pinch of sugar to the onions, if desired.) Cook, stirring often, until combined, 1-2 min. Transfer onions to a small bowl, then cover to keep warm.
Thinly slice chicken. Divide chicken and veggies between plates. Spoon balsamic onions over chicken.
