If you had to describe this recipe in a nutshell, it would be: Decadent & delicious, Chef! A crunchy medley of almonds, walnuts & pistachios are pan-fried with a balsamic-glazed chicken breast. Served with thyme-infused green beans and oven-roasted baby potatoes, complete with an eye-catching criss-cross pattern. Garnished with crumblings of creamy goat’s cheese.
Mixed Nuts & Balsamic Chicken
Mixed Nuts & Balsamic Chicken
with charred green beans
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Baby Onions
- Baby Potatoes
- Balsamic Glaze
- Chevin Goats Cheese
- Chicken
- Free-range Chicken Breast/s
- Free-range Chicken Breasts
- Fresh Thyme
- Green Beans
- Mixed Nuts
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Butter
- Paper Towel
CRISS-CROSS POTATOES
Preheat the oven to 220°C. Using a knife, cut a small cross on the top of each baby potato so that the flesh is exposed. Place the potatoes, cut-side up, on a roasting tray. Coat in oil and season. Roast until cooked through and crisping up, 30-35 minutes. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
CRUNCH FACTOR
Roughly chop the nuts. Place the nuts in a pan (with the lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BABY ONIONS
Peel the baby onions and halve lengthwise. Don’t remove the tip that keeps the layers joined together. Place a pan (with a lid) over medium heat with a drizzle of oil. When hot, add the onions cut-side down with a splash of water. Cover and cook until softened and cooked through, 15-20 minutes. Remove the lid and flip the onions. Fry until cook through and charred, 5-8 minutes. Season, remove from the pan and set aside.
NUTTY-BALSAMIC Chicken
Place a clean pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste with the balsamic glaze and add ½ of the toasted nuts. Remove from the pan with all the pan juices and rest for 3 minutes before slicing and seasoning.
GO-GO GREEN BEANS
Return the pan, wiped down, to medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, baste with a knob of butter and the thyme. Remove from the pan, discard the thyme sprigs, and season.
JUST LOOK AT THAT!
Plate up the golden potatoes alongside the Chicken, drizzle the reserved pan juices over the chicken, serve the onions and green beans on the side, and sprinkle over the remaining toasted nuts. Crumble over the goat's cheese. Cheers, Chef!
Baby Potatoes - 200g
Mixed Nuts - 20g
Baby Onions - 3
Free-range Chicken Breast/s - 1
Balsamic Glaze - 30ml
Green Beans - 100g
Fresh Thyme - 3g
Chevin Goat's Cheese - 25g
CRISS-CROSS POTATOES
Preheat the oven to 220°C. Using a knife, cut a small cross on the top of each baby potato so that the flesh is exposed. Place the potatoes, cut-side up, on a roasting tray. Coat in oil and season. Roast until cooked through and crisping up, 30-35 minutes. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
CRUNCH FACTOR
Roughly chop the nuts. Place the nuts in a pan (with the lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BABY ONIONS
Peel the baby onions and halve lengthwise. Don’t remove the tip that keeps the layers joined together. Place a pan (with a lid) over medium heat with a drizzle of oil. When hot, add the onions cut-side down with a splash of water. Cover and cook until softened and cooked through, 15-20 minutes. Remove the lid and flip the onions. Fry until cook through and charred, 5-8 minutes. Season, remove from the pan and set aside.
NUTTY-BALSAMIC Chicken
Place a clean pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste with the balsamic glaze and add ½ of the toasted nuts. Remove from the pan with all the pan juices and rest for 3 minutes before slicing and seasoning.
GO-GO GREEN BEANS
Return the pan, wiped down, to medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, baste with a knob of butter and the thyme. Remove from the pan, discard the thyme sprigs, and season.
JUST LOOK AT THAT!
Plate up the golden potatoes alongside the Chicken, drizzle the reserved pan juices over the chicken, serve the onions and green beans on the side, and sprinkle over the remaining toasted nuts. Crumble over the goat's cheese. Cheers, Chef!
Baby Potatoes - 400g
Mixed Nuts - 40g
Baby Onions - 6
Free-range Chicken Breast/s - 2
Balsamic Glaze - 60ml
Green Beans - 200g
Fresh Thyme - 5g
Chevin Goat's Cheese - 50g
CRISS-CROSS POTATOES
Preheat the oven to 220°C. Using a knife, cut a small cross on the top of each baby potato so that the flesh is exposed. Place the potatoes, cut-side up, on a roasting tray. Coat in oil and season. Roast until cooked through and crisping up, 30-35 minutes. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
CRUNCH FACTOR
Roughly chop the nuts. Place the nuts in a pan (with the lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BABY ONIONS
Peel the baby onions and halve lengthwise. Don’t remove the tip that keeps the layers joined together. Place a pan (with a lid) over medium heat with a drizzle of oil. When hot, add the onions cut-side down with a splash of water. Cover and cook until softened and cooked through, 20-25 minutes. Remove the lid and flip the onions. Fry until cook through and charred, 8-10 minutes. Season, remove from the pan and set aside.
NUTTY-BALSAMIC Chicken
Place a clean pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste with the balsamic glaze and add ½ of the toasted nuts. Remove from the pan with all the pan juices and rest for 3 minutes before slicing and seasoning.
GO-GO GREEN BEANS
Return the pan, wiped down, to medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, baste with a knob of butter and the thyme. Remove from the pan, discard the thyme sprigs, and season.
JUST LOOK AT THAT!
Plate up the golden potatoes alongside the Chicken, drizzle the reserved pan juices over the chicken, serve the onions and green beans on the side, and sprinkle over the remaining toasted nuts. Crumble over the goat's cheese. Cheers, Chef!
Baby Potatoes - 600g
Mixed Nuts - 60g
Baby Onions - 9
Free-range Chicken Breasts - 3
Balsamic Glaze - 90ml
Green Beans - 300g
Fresh Thyme - 8g
Chevin Goat's Cheese - 75g
CRISS-CROSS POTATOES
Preheat the oven to 220°C. Using a knife, cut a small cross on the top of each baby potato so that the flesh is exposed. Place the potatoes, cut-side up, on a roasting tray. Coat in oil and season. Roast until cooked through and crisping up, 30-35 minutes. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
CRUNCH FACTOR
Roughly chop the nuts. Place the nuts in a pan (with the lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BABY ONIONS
Peel the baby onions and halve lengthwise. Don’t remove the tip that keeps the layers joined together. Place a pan (with a lid) over medium heat with a drizzle of oil. When hot, add the onions cut-side down with a splash of water. Cover and cook until softened and cooked through, 20-25 minutes. Remove the lid and flip the onions. Fry until cook through and charred, 8-10 minutes. Season, remove from the pan and set aside.
NUTTY-BALSAMIC Chicken
Place a clean pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste with the balsamic glaze and add ½ of the toasted nuts. Remove from the pan with all the pan juices and rest for 3 minutes before slicing and seasoning.
GO-GO GREEN BEANS
Return the pan, wiped down, to medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, baste with a knob of butter and the thyme. Remove from the pan, discard the thyme sprigs, and season.
JUST LOOK AT THAT!
Plate up the golden potatoes alongside the Chicken, drizzle the reserved pan juices over the chicken, serve the onions and green beans on the side, and sprinkle over the remaining toasted nuts. Crumble over the goat's cheese. Cheers, Chef!
Baby Potatoes - 800g
Mixed Nuts - 80g
Baby Onions - 12
Free-range Chicken Breasts - 4
Balsamic Glaze - 120ml
Green Beans - 400g
Fresh Thyme - 10g
Chevin Goat's Cheese - 100g
Frequently Asked Questions
What is the preparation time for Mixed Nuts & Balsamic Chicken?
The preparation time for Mixed Nuts & Balsamic Chicken with charred green beans is between 20 and 40 minutes.
What is the total time required to make Mixed Nuts & Balsamic Chicken with charred green beans?
The total time required to make Mixed Nuts & Balsamic Chicken with charred green beans is between 40 and 60 minutes.
How many servings does Mixed Nuts & Balsamic Chicken provide?
4 servings
What are the main ingredients in Mixed Nuts & Balsamic Chicken?
Baby Onions, Baby Potatoes, Balsamic Glaze, Chevin Goats Cheese, Chicken, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Thyme, Green Beans, Mixed Nuts
What is the nutritional information of Mixed Nuts & Balsamic Chicken?
Calories: 786, Carbs: 110 grams, Fat: grams, Protein: 57.2 grams, Sugar: 49.9 grams, Salt: 286 grams
How do I prepare Mixed Nuts & Balsamic Chicken?
JUST LOOK AT THAT!: Plate up the golden potatoes alongside the chicken, drizzle the reserved pan juices over the chicken, serve the onions and green beans on the side, and sprinkle over the remaining toasted nuts. Crumble over the goat's cheese. Cheers, Chef! GO-GO GREEN BEANS: Return the pan, wiped down, to medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, baste with a knob of butter and the thyme. Remove from the pan, discard the thyme sprigs, and season. NUTTY-BALSAMIC CHICKEN: Place a clean pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste with the balsamic glaze and add ½ of the toasted nuts. Remove from the pan with all the pan juices and rest for 3 minutes before slicing and seasoning. BABY ONIONS: Peel the baby onions and halve lengthwise. Don’t remove the tip that keeps the layers joined together. Place a pan (with a lid) over medium heat with a drizzle of oil. When hot, add the onions cut-side down with a splash of water. Cover and cook until softened and cooked through, 15-20 minutes. Remove the lid and flip the onions. Fry until cook through and charred, 5-8 minutes. Season, remove from the pan and set aside. CRUNCH FACTOR: Roughly chop the nuts. Place the nuts in a pan (with the lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. CRISS-CROSS POTATOES: Preheat the oven to 220°C. Using a knife, cut a small cross on the top of each baby potato so that the flesh is exposed. Place the potatoes, cut-side up, on a roasting tray. Coat in oil and season. Roast until cooked through and crisping up, 30-35 minutes. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make Mixed Nuts & Balsamic Chicken?
Baby Onions, Baby Potatoes, Balsamic Glaze, Chevin Goats Cheese, Chicken, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Thyme, Green Beans, Mixed Nuts
How many calories does Mixed Nuts & Balsamic Chicken have?
786 calories
How much fat content does Mixed Nuts & Balsamic Chicken have?
grams
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