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Ingredients:

For the Chicken:

  • 4 boneless, skinless chicken breasts
  • 1/4 cup Jarrah Honey
  • 3 tablespoons olive oil
  • 3 tablespoons soy sauce
  • 2 tablespoons apple cider vinegar
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • Salt and pepper, to taste
  • 1 tablespoon fresh thyme or 1 teaspoon dried thyme

For the Caramelized Vegetables:

  • 2 medium carrots, sliced into rounds
  • 1 red bell pepper, cut into strips
  • 1 yellow bell pepper, cut into strips
  • 1 red onion, sliced
  • 2 tablespoons olive oil
  • 2 tablespoons Jarrah Honey
  • Salt and pepper, to taste

For Garnish:

  • Fresh thyme sprigs (optional)
  • Toasted sesame seeds (optional)

Instructions:

1. Marinate the Chicken:

  1. In a medium bowl, whisk together the Jarrah Honey, olive oil, soy sauce, apple cider vinegar, minced garlic, grated ginger, salt, pepper, and thyme.
  2. Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring they are well coated.
  3. Seal the bag or cover the dish and refrigerate for at least 1 hour (up to 8 hours) to allow the flavors to meld.

2. Prepare the Caramelized Vegetables:

  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, toss the carrots, bell peppers, and red onion with the olive oil, Jarrah Honey, salt, and pepper.
  3. Spread the vegetables evenly on a baking sheet lined with parchment paper.
  4. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and caramelized.

3. Cook the Chicken:

  1. Preheat a large skillet over medium-high heat.
  2. Remove the chicken from the marinade, letting any excess drip off.
  3. Add a little olive oil to the skillet if needed. Place the chicken in the skillet and cook for 6-7 minutes on each side or until fully cooked through (internal temperature should reach 165°F/74°C).
  4. During the last minute of cooking, pour any remaining marinade into the skillet and allow it to bubble and thicken slightly to create a glaze.

4. Serve:

  1. Arrange the caramelized vegetables on a serving platter or individual plates.
  2. Place the chicken breasts on top of the vegetables and spoon the glaze from the skillet over the chicken.
  3. Garnish with fresh thyme sprigs and toasted sesame seeds if desired.

Tips:

  • For a complete meal, serve this dish with a side of steamed rice or quinoa.
  • If you prefer a spicier glaze, add a pinch of red pepper flakes to the marinade.
  • This dish pairs well with a crisp white wine or a light lager.

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Red Gum and Jarrah honeys contain exciting health benefits, a delicious taste and our unique floral flavour.

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