Roast chicken breast with beetroot recipe

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Roast chicken breast  beetroot and pine nuts with a warm spinach salad HERO d6bab389 3a90 41fe 8bf9 92260d60d331 0 472x310
  • Rating: 5 stars
  • Cost per serving: £2.50
  • 10 mins to prepare and 40 mins to cook Takes: 10 mins to prepare and 40 mins to cook
  • 4 Serves: 4

Heat the oven to Gas 4, 180ºC, 350ºF. Wash, top and tail the beetroot, cut into wedges and toss in the olive oil.

Cook beetroot in the oven for 15 minutes, then add the chicken fillets and roast again for 10 minutes. Then add the pine nuts and roast for a further 10 minutes.

Remove the chicken fillets, add the spinach leaves and lemon juice to the beetroot mixture, then toss, cover with foil and return to the oven for 2 minutes.

Meanwhile, slice the chicken fillets. Remove the vegetables from the oven, mix well and serve topped with the sliced chicken and goats' cheese.

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  • 200g (7oz) beetroot
  • 2tbsp olive oil
  • 4 chicken fillets
  • 50g (2oz) pine nuts
  • 200g (7oz) spinach
  • juice of 1 lemon
  • 125g (4oz) goats' cheese, crumbled
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1 of you five-a-day Each serving contains
  • Calories 380 19%
  • Sugar 6g 7%
  • Fat 23g 33%
  • Saturates 4g 20%
  • Salt 0.6g 10%
of an adult's Reference Intake amount. Find out more
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