Chicken With Beetroot & Watercress
This recipe combines tender chicken breasts with tangy baby beets and a delicious honey glaze. Crispy skin on the chicken adds a lovely texture, while the watercress provides a refreshing and peppery base for this vibrant dish. The sweet and savory flavors complement each other beautifully in this dish that is sure to impress your dinner guests.
— Constant Cookbook
Ingredients
- 2 tbsp sunflower oil
- 4 chicken breasts , skin on
- 400g jar baby beets in vinegar
- 3 tbsp clear honey
- 100g bag watercress
Instructions
- 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.
Cook Time
20M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 282 calories
- Fat Content: 10 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 16 grams carbohydrates
- Sugar Content: 15 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 34 grams protein
- Sodium Content: 0.77 milligram of sodium
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