Name: Chicken with beetroot & watercress
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: British
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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Chicken with beetroot & watercress

Chicken with beetroot & watercress

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 20 mins

A star rating of 3.5 out of 5.2 ratingsRate

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An unusual combination that gives a delicious result

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal282
fat10g
saturates2g
carbs16g
sugars15g
fibre2g
protein34g
salt0.77g

low

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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A star rating of 3.5 out of 5.2 ratings

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