Chicken Breast with Tricolour Vegetables

Chicken Breast with Tricolour Vegetables Directions

1089 kilojoules/ 260 calories per serving 1 tblspn olive oil 3 tblspn red wine vinegar 3 tblspn red wine 2 tblspn Worcestershire sauce 4 single chicken breasts 4 zucchini (courgette), sliced 1 cup yellow baby squash, cut into quarters 1 red capsicum (pepper), seeded, cut into small thin strips 1 tblspn chopped dill ½ tspn cracked black pepper 1 tblspn honey 1 tblspn tamari sauce 2 tspn tomato paste

1. Heat the oil in a large frying pan over moderate heat. Add the red wine vinegar, wine and Worcestershire sauce, cook 1 minute.

2. Add the chicken breasts and vegetables and cook the chicken for 3 minutes each side. Add the dill and pepper, toss vegetables and remove them with a slotted spoon, place in a warm oven.

3. Add the honey, tamari and tomato paste to the frying pan increase the heat and cook for 2 minutes turning the chicken frequently to coat well.

4. Serve chicken with the pan sauce and place vegetables on the side of plate.