3 spring onions – sliced
3-4 tablespoons runny honey (3-4 syns)
3-4 tablespoons white wine vinegar
1 teaspoon garlic granules/ powder
1 teaspoon smoked paprika
1 teaspoon turmeric
1/2 teaspoon chilli flakes
1/2 teaspoon allspice
Salt n pepper
Place chicken breasts in ovenproof dish.
Put remaining ingredients into a blender & blend till smooth.
Pour over the chicken breasts and marinate for at least 10 minutes (I left them for 2 hours).
Cook for 30 mins @ 200* on the middle shelf.
I served mine with spicy butternut squash chips, garden peas & roasted peppers