Beetroot baked chicken with roast potatoes

Beetroot baked chicken with roast potatoes

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.

3 out of 5 stars(1) Rate this recipe
  • Serves2
  • CourseMain meal
  • Prepare15 mins
  • Cook15 mins
  • Total time30 mins

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Ingredients

  • 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

Method

  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.

Cook’s tip

low in saturated fat

rich in folate

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,479kJ/ 588kcals

Fat

17.1g

Saturated Fat

2.9g

Carbohydrates

58.7g

Sugars

23.9g

Fibre

4.8g

Protein

49.9g

Salt

0.4g

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Overall rating (3/5)

3 out of 5 stars1 rating