Maple Chicken with Sugar Snaps and Orange Blossom Roast Parsnips

I've always been a fan of Australia's MasterChef. On it I had seen Donna Hay and decided to buy one of her books Fast, Fresh Simple. I have to say one of my favourite cook books. Extremely appertising tasty food, fast. This recipe is ready in under 20 mins. An extra speedy tip is to buy frozen ready to roast parsnips.

Ingredients

• 
  
• 60 ml maple syrup
• 1/2 tsp dried red chilli flakes
• 2 200g chicken breast fillets, trimmed
• roasted parsnips and steamed sugar snap peas, to serve

Method


1. Place the maple syrup and chilli along with 60ml water in a non-stick frying pan over medium heat. Season with salt and pepper. Bring to a simmer and add the chicken. Cook for 4–5 minutes each side or until chicken is cooked through.

2. Serve the chicken with the pan sauce, roasted parsnips and steamed sugar snap peas.