ROASTED CHICKEN BREAST WITH PANCETTA, THYME & LEEKS

I love this recipe, which in this picture I've combined with a red cabbage, goat's cheese, apple and bacon salad It really couldnt be more simple. The red cabbage I use for lunch the next day for myself and my husband, so it's worth the effort just to be that little bit more organised for the next day.


Ingredients:

  • Chicken breast

  • 1 leek

  • Few sprigs thyme removed from twig

  • Lug olive oil

  • Swig white wine (in the dish!!)

  • Sea salt flakes and coarse pepper

  • 4 slices pancetta

  • Olive oil

  • Few whole sprigs thyme

Method:

  • Preheat oven to 200 degrees c

  • Trim and wash leek, then chop into 0.5cm pieces

  • Add to a dish not much larger than the beast

  • Sprinkle thyme onto leeks, along with lug olive oil and swig wine, salt and pepper

  • Wrap pancetta around the beast and place on top of leeks ensuring that the chicken breast covers the leeks. Then place a few whole sprigs of thyme on top

  • Roast for 25 mins

I served with a rred cabbage, goat's cheese, apple and bacon salad.


#mealprep #foodporn #foodinspiration #healthyfood #healthylifestyle #eatclean #nutrition #instafood #glutenfree #gf #jerf

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