Save to your scrapbook
Beetroot baked chicken with roast potatoes
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: 2
500g Waitrose Duchy Organic Salad Potatoes, halved
2 tbsp oil
1 pack Waitrose Duchy 2 Organic Free Range Chicken Breast Fillets
2 tbsp Waitrose Duchy Organic Beetroot Relish
1 tbsp Waitrose Duchy Organic Balsamic Vinegar
150g Waitrose Duchy Organic Green Beans, trimmed
1 tbsp chopped chives
1. Preheat the oven to 200°C, gas mark 6. Cook the potatoes in boiling water for 10-15 minutes until just tender, drain and then roughly crush, season and stir in 1 tbsp oil.
2. Meanwhile, mix the chicken with the relish, vinegar and remaining oil and place in a small ovenproof dish on a large baking sheet. Bake for 10 minutes. Add the crushed potatoes to the baking sheet next to the chicken and cook for a further 20 minutes until the chicken is cooked through with no pink meat.
3. Cook the beans in boiling water for 3-4 minutes until tender and serve with the chicken and potato crush. Sprinkle with chives.
low in saturated fat
rich in folate
Typical values per serving:
Energy |
2,479kJ 588kcals |
---|---|
Fat | 17.1g |
Saturated Fat | 2.9g |
Carbohydrate | 58.7g |
Sugars | 23.9g |
Protein | 49.9g |
Salt | 0.4g |
Fibre | 4.8g |
This recipe was first published in Thu Sep 08 09:32:00 BST 2016.
Average user rating