Balsamic Baked Butterflied Chicken Wholegrain Rice

Emma Dean’s Mediterranean-style baked butterflied chicken recipe

Looking for a simple and delicious dinner staple? Try Emma’s balsamic baked butterflied chicken, with Mediterranean wholegrain rice! Made with The Bare Bird boneless chicken in a Mazzetti Balsamic and Bertolli Organic Olive Oil marinade, this dish is served alongside a Mediterranean Basmati Tilda Rice mix and offers a quick, delicious dinner that’s perfect for alfresco dining!

To watch the video and cook along with Emma, visit

Chicken Ingredients

Serves: 4


Emma Dean’s Mediterranean-style baked butterflied chicken recipe

By: The WellBeing Team

Looking for a simple and tasty dinner staple? Try Emma Dean’s Mediterranean-style baked butterflied chicken recipe for a meal the whole family will enjoy!


Prep time

Cook time



  • 1 The Bare Bird Boneless Butterflied Chicken
  • ½ large eggplant, cubed into 2cm cubes
  • 1 red capsicum, chopped into 2cm pieces
  • 8 Kalamata olives
  • 2 French shallots, peeled & quartered lengthways (or one brown onion, peeled & cut into 8 wedges lengthways)
  • 1 lemon, sliced into rings
  • 2 packets Tilda Wholegrain Basmati Rice
  • Additional lemon, zest for serving
  • Bunch parsley, chopped
  • Marinade
  • ¼ cup Mazzetti L'Originale Balsamic Vinegar of Modena 1 Leaf
  • ¼ cup Bertolli Organic Extra-Virgin Olive Oil, Fruity Taste
  • ¼ cup honey
  • 2 tbsp Dijon mustard
  • 2-4 cloves garlic, crushed
  • 1 tsp salt
  • Good grind black pepper


  • Combine Mazzetti L'Originale Balsamic Vinegar, plus Bertolli Organic Extra-Virgin Olive Oil with the rest of the marinade ingredients into a large jar. Shake well to combine.
  • Place The Bare Bird Boneless Butterflied Chicken into a bowl and pour over most of the marinade, reserving a few spoons for a first basting. You can marinade the chicken for a few mins, or for 24 hrs, either works.
  • When ready to cook, preheat oven to 180°C fan forced and place veggies, shallots, olives and sliced lemon into a baking tray that will fit the chicken snugly. Place the marinated butterflied chicken on top of your chopped veggies.
  • Bake for 20 mins, baste with your reserved marinade, and then bake for another 20 mins or until chicken breast is cooked through.
  • When chicken is cooked, remove from oven and set aside to rest.
  • Place Tilda Wholegrain Basmati Rice in the microwave for 2 mins and when done, toss in some of the roasted vegetables (keep shallots out and reserve for serving).
  • Add in additional lemon zest and chopped parsley and serve on the table, family style.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

The WellBeing Team

The WellBeing Team

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