Roast chicken breast with beetroot recipe

20 ratingsRate
  • Serves 4
  • 10 mins to prepare and 40 mins to cook
  • 426 calories / serving
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Roast chicken breast  beetroot and pine nuts with a warm spinach salad HERO d6bab389 3a90 41fe 8bf9 92260d60d331 0 472x310

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.

Ensure the chicken is cooked through, with no pink showing. 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 goat's cheese.

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

 

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  • Ingredients

  • 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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  • Energy 1779kj 426kcal 21%
  • Fat 24g 34%
  • Saturates 7g 35%
  • Sugars 5g 6%
  • Salt 1g 17%

of the reference intake
Carbohydrate 5.6g Protein 46.6g Fibre 3g

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