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Chicken with beetroot & watercress

An unusual combination that gives a delicious result

  • Prep: 5 mins
    Cook: 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 282
  • Carbohydrates 16
  • Saturated Fat 2
  • Sugar 15
  • Protein 34
  • Fat 10
  • Fibre 2
  • Salt 0.77

Nutrition per serving

  • Calories 282
  • Carbohydrates 16
  • Saturated Fat 2
  • Sugar 15
  • Protein 34
  • Fat 10
  • Fibre 2
  • Salt 0.77

Ingredients

  • 2 tbsp sunflower oil
  • 4 chicken breasts, skin on
  • 400g jar baby beets in vinegar
  • 3 tbsp clear honey
  • 100g bag watercress

Tip

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.

Method

  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.

  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.

  3. Divide the watercress between 4 plates, then top with the beetroot and the chicken. Spoon the syrupy sauce over to serve.

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