CALIFORNIA CHICKEN
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This California chicken is coated in a deliciously tangy yet sweet balsamic marinade, then topped with cheese, avocado and tomato.

Plate of California chicken with kumara wedges and rocket.

If you’re looking for a fresh, easy and really tasty dinner, this is it! The balsamic marinade makes the chicken succulent and moreish, and the simple addition of kumara wedges and rocket finishes the meal off nicely.

Aioli makes a nice little addition to the wedges, if you have some on hand.

 

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Plate of California chicken with kumara wedges and rocket.

CALIFORNIA CHICKEN

Keyword: CHICKEN, MAIN MEALS
Difficulty: Easy
Ready In: 1 hour
Serves: 4

This California chicken is coated in a deliciously tangy yet sweet marinade, then topped with cheese, avocado and tomato. A fresh, easy and really tasty meal.

QUICK PRINT

Ingredients

CHICKEN

  • 600 g boneless, skinless chicken breasts (4 small / 2 large / 1lb 5oz)
  • 2/3 cup balsamic vinegar (160ml)
  • 2 Tbsp honey
  • 1 1/2 Tbsp olive oil
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 Tbsp water
  • 4 slices Swiss cheese (80g)

WEDGES

  • 450 g orange kumara (1lb)
  • 450 g red kumara (1lb)
  • 1 Tbsp olive oil

SALAD

  • 1 large tomato
  • 1 large avocado
  • Large handful fresh basil
  • 80 g baby rocket (2.8oz)

Instructions

  1. Preheat oven to 200ºC (390ºF) fan bake and line two oven trays with baking paper.

  2. MARINATE CHICKEN

    If you are using two chicken breasts, halve them into four thinner steaks. Place in a dish or bowl. Whisk together vinegar, honey, oil, basil, oregano, garlic powder, salt and pepper. Scoop out 4 tablespoons into a small bowl and combine this with the water. Set aside. Pour remaining marinade over the chicken. Leave to marinate while you prepare kumara.

  3. MAKE WEDGES

    Scrub or peel kumara and cut into wedges. Place on one of the trays. Drizzle with oil and season with salt and pepper. Using your hands, toss to combine and arrange in a single layer. Bake for 20 minutes.

  4. COOK CHICKEN

    Meanwhile, heat a large frying pan on medium-high. Add chicken (and a few spoonfuls of the marinade) and cook for 1-2 minutes each side, until browned. Remove onto second tray. Reduce heat to medium and add the marinade/water mixture to pan. Simmer until reduced by about half. Set aside.

  5. When wedges have cooked for 20 minutes, place chicken (below wedges) in oven. Bake for 15 minutes, until chicken is cooked and wedges are golden. Top chicken with cheese. Briefly return to oven to melt.

  6. MAKE SALAD

    Thinly slice tomato and avocado. Roughly chop basil.

  7. SERVE

    Top chicken with tomato, avocado and basil. Serve with wedges and rocket. Drizzle chicken and rocket with the cooked marinade.

Recipe Notes

WINE MATCH: Go for a Sangiovese.
GLUTEN-FREE OPTION: This meal is naturally gluten-free.
INGREDIENT SWAPS / NOTES: Feel free to swap the Swiss cheese for any cheese you like. A dollop of aioli makes a nice accompaniment to the wedges.
STORING AND REHEATING: You can leave the chicken in the marinade for 24 hours and cook just before serving. Otherwise, if you know you will have leftovers, leave the cheese off the chicken. Store chicken, wedges and salad separately. Reheat chicken and wedges in the oven or a frying pan. Add cheese and salad just before serving.

 

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