Chicken with beetroot & watercress
By Good Food
An unusual combination that gives a delicious result
-
Prep:5 mins
Cook:20 mins
- Serves 4
- Easy
Nutrition per serving
-
kcal 282
-
fat 10g
-
saturates 2g
-
carbs 16g
-
sugars 15g
-
fibre 2g
-
protein 34g
-
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
Tip
TipKeeping 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.
Method
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.
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.
Divide the watercress between 4 plates, then top with the beetroot and the chicken. Spoon the syrupy sauce over to serve.
