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Chicken with beetroot & watercress

Chicken with beetroot & watercress

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

An unusual combination that gives a delicious result

Nutrition: per serving
HighlightNutrientUnit
kcal282
fat10g
saturates2g
carbs16g
sugars15g
fibre2g
protein34g
low insalt0.77g
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Ingredients

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

Method

  • STEP 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.

  • STEP 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.

  • STEP 3

    Divide the watercress between 4 plates, then top with the beetroot and the chicken. Spoon the syrupy sauce over to serve.

RECIPE TIPS
TIP

Keeping the skin on the chicken gives a great flavour and stops the chicken drying out during cooking. If you prefer a healthier option, cook the chicken with the skin on, but remove it before serving.

Recipe from Good Food magazine, December 2006

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Overall rating

A star rating of 3.5 out of 5.2 ratings
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