If you think you can’t eat healthily because you haven’t got the time to cook from scratch – then think again! This is incredibly easy and provides you with so much nourishment in return. My family absolutely love this dish, so go on, give it a try!
Ideally, the chicken thighs need to marinate for a few hours, so either get this ready the night before, or in the morning before you go out to work. I only marinated for 3 hours and the end result was still incredible.
Prep time: 15 minutes Cooking time: 35 minutes
9 free-range chicken thighs, boneless and skinless
2 large sweet potatoes, skin on and cut into wedges
bunch of asparagus spears, woody ends removed
1 cauliflower head, remove stem and cut into florets
3 tbsp balsamic vinegar
4 tbsp coconut amino
2 garlic cloves, crushed
4 tbsp olive oil
handful of fresh parsley, chopped
sea or rock salt and freshly ground pepper
1. In a large bowl, combine the balsamic vinegar, coconut amino, parsley, garlic, olive oil, and salt and pepper to taste.
2. Make little cuts in the flesh of the chicken pieces, allowing the marinating mixture to absorb further. Then place the chicken into the marinating mixture, cover with clingfilm and place in the fridge for 3 to 12 hours. Alternatively, you can use a marinating container.
3. Preheat oven to 200°C / 400°F / Gas Mark 6.
4. Remove the chicken thighs from the fridge, retaining the balsamic mixture, and spread the chicken evenly onto a large baking tray. Bake for about 20 minutes and then remove the tray from the oven.
5. Add the asparagus, cauliflower and sweet potato wedges to the tray with the chicken, drizzling the remaining marinade on to of the chicken and vegetables. Drizzle over a little more oil if necessary.
6. Place the baking tray back into the oven and bake for another 15 minutes, or until the chicken is cooked through.
7. Sprinkle with fresh parsley to serve.
Coconut amino is a sauce made from coconut sap. It’s dark, rich, salty and slightly sweet in flavour. It resembles a light soy sauce or tamari, but it’s soy-free and gluten free.
Cover with clingfilm and place in the fridge for 3-12 hours. Prepare the night before so it’s ready to cook when you return home.
Spread the chicken pieces onto a baking tray and bake for 20 minutes or so.
After 20 minutes, put the vegetables onto the baking tray and drizzle over the remaining marinating mixture. Bake for a further 15 minutes.
Succulent balsamic chicken with delicious mixed vegetables. Grub-tastic!