Chicken with beetroot & watercress

Chicken with beetroot & watercress

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Cooking time

Prep: 5 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 4

An unusual combination that gives a delicious result

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
282
protein
34g
carbs
16g
fat
10g
saturates
2g
fibre
2g
sugar
15g
salt
0.77g

Ingredients

  • 2 tbsp sunflower oil
  • 4 chicken breasts, skin on
  • 400g jar baby beets in vinegar
  • 3 tbsp clear honey
  • 100g bag watercress

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Method

  1. Heat the oil in a large frying pan over a medium heat. Season the chicken on both sides, then fry, skin-side down, for 7 mins until almost cooked through and the skin is crisp. Turn over, cook for another 3 mins, then take out of the pan and keep warm. Meanwhile, drain the beetroot, reserving the vinegar, and cut into wedges.
  2. Add the honey to the pan with 3 tbsp of the vinegar, then reduce until you have a syrupy glaze. Add the beets and any juices that will have come out of the chicken, then toss for a few mins until hot through.
  3. Divide the watercress between 4 plates, then top with the beetroot and the chicken. Spoon the syrupy sauce over to serve.

Recipe from Good Food magazine, December 2006

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