Delicious sauces don’t have to be high in kilojoules. Using antioxidant rich berries, this sauce has a lovely sweet and sour balance of flavour. This recipe works well with both fresh and frozen berries.
4 organic chicken breasts (about 140 g each)
½ tsp Moroccan spice mix
¼ tsp cracked black pepper and sea salt combined
Finely grated zest of 1/2 lemon and juice of 1 lemon
2 spring onions, thinly sliced on the diagonal
2 tbls balsamic vinegar
1 tbls honey
½ tsp finely chopped red chilli
1 tbls tamari
½ cup fresh raspberries
1/2 cup black berries
Preheat oven to 18oC and line a baking tray with baking paper.
Coat chicken with the Moroccan spice and salt and pepper mix. Heat a fry pan on medium-high heat, add lemon juice and sear chicken in the lemon for 3-4 minutes, turning once. Once seared transfer chicken (leaving any pan juices in the pan) to lined tray and bake for 10 minutes or until cooked through.
Once chicken is cooked, add more lemon juice to the pan if required and sauté spring onions for 2 minutes. Add balsamic vinegar, honey, chilli and tamari and cook for 30 seconds. Add berries and cook for a further 30 seconds. Stir in lemon zest. Drizzle over cooked chicken and serve with quinoa, cauliflower mash or a simple garden salad
Serve with quinoa and a simple green salad
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Recipe from the NEW Golden Door at home cookbook, purchase online now.