Balsamic lime chicken is one of my tried and true favourites - I just haven't posted about it yet. I originally adapted the recipe from a Donna Hay recipe. This one is great on the bbq and great for catering for a party. It is easy to do, tastes great and is interesting enough for people to ask how you do it.
The accompanyment to this dish is an adaption of an earlier post where spaghetti was tossed with breadcrumbs, chilli and anchovy. However this time it was carrot and zucchini with the breadcrumbs. I also served this with a side salad of avocado, tomato and rocket dress in balsamic, lemon, dijon a little olive oil as Rich and I are still trying to make up for the lack of fresh vegetables on our North America trip.
Ingredients for the main dishes were:
Balsamic lime chicken: Chicken breast, garlic, balsamic and a fresh lime.
Spaghetti veg pasta: spaghetti, breadcrumbs, carrot, zucchini, birds eye chilli and fresh basil.
Preparation:
Start with the balsamic lime chicken first. Start the bbq if you are going to use this for cooking. Cut a breast of chicken into long wedges and place in a non-metallic bowl. Add a sliced clove of garlic, some fresh cracked pepper and a few dashes of balsamic vinegar. Stir to cover. Leave for 10 minutes.
While the chicken is marinating cook half a pack of spaghetti in salted boiling water. Grate a carrot and a zucchini. Tear a couple of stalks of fresh basil (chopping basil bruises the leaves) and finely chop a birds eye chilli.
A couple of minutes before the spaghetti is ready, throw the chicken on the bbq or into a hot frypan on the stove. Heat a separate saucepan with some oil and once hot add the chilli, carrot and zucchini. Fry until soft and then add some breadcrumbs and reduce the heat. Keep an eye on the chicken and when almost done place two halves of a lime cut-side down onto the frypan. Give the lime a little bit of a squeeze to release a bit of juice - the hot frypan should caramelise the lime giving it a really yummy flavour.
In the frypan with the carrot/zucchini mixture add the drained spaghetti and basil and toss to mix well. Add salt and pepper to taste.
Arrange the chicken and spagetti on a plate to serve. Squeeze the lime halves over the chicken pieces. Serve with the avocado, tomato and rocket salad.
dinnerlastnight rating: 7/10
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