Balsamic-glazed Chicken Thigh, Gluten-free Pasta & Cucumber Plate
A cosy Italian bowl: chicken thigh with gluten-free pasta, kale and cucumber. Around 682 kcal and 46g protein per portion.
Ingredients
- 140g Chicken Thigh
- 160g gluten-free pasta
- 80g kale
- 80g cucumber
- 15g balsamic vinegar
- 5g honey
- 3g garlic
- 5g olive oil
- 20g rocket
Method
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1
Prep everything first: wash and trim the kale and cucumber, then measure out the sauce ingredients.
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2
Cook the gluten-free pasta for 8-10 minutes, stirring often, and rinse briefly to stop it sticking.
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3
Toss the chicken thighs in half the sauce and roast at 200°C (180°C fan) for 22-25 minutes, until caramelised at the edges and cooked through.
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4
Simmer the balsamic vinegar with honey and garlic for 2-3 minutes until syrupy. Drizzle over the protein and veg.
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5
Meanwhile, steam or stir-fry the kale and cucumber for 3-5 minutes until just tender with a little bite.
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6
Build the plate: gluten-free pasta first, then the veg and chicken thigh, spooning over any remaining sauce. Finish with the rocket.
Tap ingredients and steps to tick them off as you cook.