Looking for a simple and delicious dinner staple? Try Emma’s balsamic baked butterflied chicken, with Mediterranean wholegrain rice! Made with The Bare Bird boneless chicken in a Mazzetti Balsamic and Bertolli Organic Olive Oil marinade, this dish is served alongside a Mediterranean Basmati Tilda Rice mix and offers a quick, delicious dinner that’s perfect for alfresco dining!
To watch the video and cook along with Emma, visit eatwellmag.com.au
Serves: 4
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Servings
Prep time
Cook time
Recipe
Ingredients
- 1 The Bare Bird Boneless Butterflied Chicken
- ½ large eggplant, cubed into 2cm cubes
- 1 red capsicum, chopped into 2cm pieces
- 8 Kalamata olives
- 2 French shallots, peeled & quartered lengthways (or one brown onion, peeled & cut into 8 wedges lengthways)
- 1 lemon, sliced into rings
- 2 packets Tilda Wholegrain Basmati Rice
- Additional lemon, zest for serving
- Bunch parsley, chopped
- Marinade
- ¼ cup Mazzetti L'Originale Balsamic Vinegar of Modena 1 Leaf
- ¼ cup Bertolli Organic Extra-Virgin Olive Oil, Fruity Taste
- ¼ cup honey
- 2 tbsp Dijon mustard
- 2-4 cloves garlic, crushed
- 1 tsp salt
- Good grind black pepper
Method
- Combine Mazzetti L'Originale Balsamic Vinegar, plus Bertolli Organic Extra-Virgin Olive Oil with the rest of the marinade ingredients into a large jar. Shake well to combine.
- Place The Bare Bird Boneless Butterflied Chicken into a bowl and pour over most of the marinade, reserving a few spoons for a first basting. You can marinade the chicken for a few mins, or for 24 hrs, either works.
- When ready to cook, preheat oven to 180°C fan forced and place veggies, shallots, olives and sliced lemon into a baking tray that will fit the chicken snugly. Place the marinated butterflied chicken on top of your chopped veggies.
- Bake for 20 mins, baste with your reserved marinade, and then bake for another 20 mins or until chicken breast is cooked through.
- When chicken is cooked, remove from oven and set aside to rest.
- Place Tilda Wholegrain Basmati Rice in the microwave for 2 mins and when done, toss in some of the roasted vegetables (keep shallots out and reserve for serving).
- Add in additional lemon zest and chopped parsley and serve on the table, family style.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
