Pear slices add a sticky, caramelised sweetness to the chicken, great for kids.
Ingredients
- 60ml (1/4 cup) maple syrup
- 1 tbs fresh rosemary, chopped
- 1 garlic clove, crushed
- 2 tsp ground paprika
- 2 (about 500g) chicken breast fillets, halved horizontally
- 1 tbs olive oil
- 1 large Packham pear, cut into 1cm-thick slices
- 1 tbs white balsamic vinegar
- 1 tbs wholegrain mustard
- 100g baby spinach leaves
Method
- Step 1Combine the maple syrup, rosemary, garlic and paprika in a bowl. Add the chicken and turn to coat. Cover and set aside for 5 minutes to marinate. Drain the chicken, reserving the marinade.
- Step 2Heat the oil in a large non-stick frying pan over medium-high heat. Add half the chicken. Cook for 2 minutes each side or until golden and cooked through. Transfer to a plate and cover to keep warm. Repeat with remaining chicken. Add the pear to the pan. Cook, turning occasionally, for 3-4 minutes or until golden and tender. Transfer to a second plate.
- Step 3Add the vinegar, mustard and reserved marinade to the pan. Bring to the boil over medium heat. Cook for 1 minute or until the sauce thickens slightly. Divide the spinach, pear and chicken among serving plates. Drizzle over the sauce.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Lower gi
Nutrition
1117 kj
Energy
7g
Fat Total
1g
Saturated Fat
3g
Fibre
29g
Protein
20g
Carbs (total)
All nutrition values are per serve
Notes
Process leftover rosemary with day-old breadcrumbs. Lightly toast in a frying pan with extra virgin olive oil, and then season well. Sprinkle over your favourite pasta for added crunch and flavour.
- Author: Katrina Woodman, Cynthia Black & Melissa Darr
- Image credit: Jeremy Simons, Craig Wall & Ian Wallace
- Publication: Taste Magazine
0