Roast chicken breast with beetroot

Roast chicken breast with beetroot recipe

22 ratings

See method

  • Serves 4
  • 10 mins to prepare and 40 mins to cook
  • 426 calories / serving

Ingredients

  • 200g (7oz) beetroot
  • 2tbsp olive oil
  • 4 chicken fillets
  • 50g (2oz) pine nuts
  • 200g spinach
  • juice of 1 lemon
  • 125g (4oz) goats' cheese, crumbled

Each serving contains

  • Energy

    1780kj
    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

Method

  1. Heat the oven to Gas 4, 180ºC, 350ºF. Wash, top and tail the beetroot, cut into wedges and toss in the olive oil.
  2. 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.
  3. 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.
  4. Meanwhile, slice the chicken fillets. Remove the vegetables from the oven, mix well and serve topped with the sliced chicken and goat's cheese.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

 

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