Roast chicken breast with beetroot recipe
Family and friends will love the delicious, sweet flavour of the beetroot paired with juicy chicken fillets. This tasty meal is perfectly balanced with sweet and earth flavours, texture from the pinenuts and sourness from the goat's cheese.
See method- Serves 4
- 10 mins to prepare and 40 mins to cook
- 426 calories / serving
Ingredients
- 200g beetroot
- 2 tbsp olive oil
- 4 chicken fillets
- 50g pine nuts
- 200g spinach
- 1 lemon, juiced
- 125g goat's cheese, crumbled
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Shop ingredientsEach serving contains
- Energy
- 1780kJ 426.0kcal
- Fat
- 24g
- Saturates
- 7g
- Salt
- 1.0g
- Sugars
- 5g
of the Reference intake
Carbohydrate 5.6gProtein 46.6gFibre 3.0g
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- Heat the oven to gas 4, 180ºC, 350ºF. Wash, top and tail the beetroot, cut into wedges and toss in the olive oil.
- 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.
- 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.
- 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.
