Dawn Curtis
I'm making this dish for the 2nd time,because we loved it the 1st time round but will add potatoes or garlic bread to help fill up my husband and teenage boys.
Chicken with beetroot & watercress
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 2 tbsp sunflower oil
- 4 chicken breastsskin on
- 400g jar baby beetsin vinegar
- 3 tbsp clear honey
- 100g bag watercress
Nutrition: per serving
- kcal282
- fat10g
- saturates2g
- carbs16g
- sugars15g
- fibre2g
- protein34g
- salt0.77glow
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.