Balsamic Chicken with Parsley Microgreens

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11 02:15:00
hour(s): minute(s) : second(s)
Ingredients Minutes Calories
Preparation time Cooking time Servings
00:15:00
hour(s): minute(s) : second(s)
02:00:00
hour(s): minute(s) : second(s)
4
Vegan Stuffing

Ingredients


1 Pinch black pepper, freshly ground
1 Medium Chicken, chopped into pieces
2 Tablespoons Mustard
1 Tablespoon Balsamic vinegar
2 tablespoons Freshly squeezed lemon juice
1 Cup Chicken broth
1 Handful Parsley microgreens
1 Teaspoon Lemon zest
2 Medium minced garlic cloves
2 Tablespoons Olive oil
1 Tablespoon Salt

Instructions


  1.  In a bowl, combine the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper.
  2.  In a resealable plastic bag, combine the dressing and the chicken pieces.
  3.  Seal the bag and toss it to coat.
  4.  Refrigerate for at least 2 hours and up to a day, rotating the chicken pieces occasionally.
  5.  Preheat the oven to 400 degrees Fahrenheit.
  6.  Take the chicken out of the bag and place it in an oiled casserole dish.
  7.  Roast for 1 hour, or until chicken is just done.
  8.  Cover the chicken with aluminum foil for the remainder of the cooking time if it browns too soon.
  9.  Place the chicken on a serving plate and serve.
  10.  Preheat the oven to 350°F and place the dish on a stovetop over moderate heat.
  11.  Stir the chicken broth into the pan drippings.
  12.  Drizzle the cooking juices over the chicken.
  13.  Serve the chicken with lemon zest and a parsley microgreens garnish.