This baked chicken breast is covered in a beetroot relish and balsamic vinega, giving it a distinctive purple colour. It is served with crispy, crusted and roast potatoes and tender beans.
- CourseMain meal
- Prepare15 mins
- Cook15 mins
- Total time30 mins
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.
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.
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