Warm chicken, beetroot and mixed grain salad

Name: Warm chicken, beetroot and mixed grain salad
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 1 essential onion, peeled and cut into wedges; 500 g bunch raw beetroot, trimmed, scrubbed and cut into wedges; 2 tbsp extra virgin olive oil; ½ essential lemon, zested and sliced; 500 g about 500g skinless chicken thigh fillets; 2 tbsp essential Dijon Mustard; 250 g LoveLife spelt, quinoa, red rice and wild rice; 100 g watercress; 20 g dill, fronds chopped

This easy autumnal dish is cooked in one tray; the roasting juices make an instant warm dressing.

4 out of 5 stars(2) Rate this recipe

Serves4
CourseMain meal
Prepare10 mins
Cook45 mins
Total time55 mins

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Ingredients

1 essential onion, peeled and cut into wedges
500g bunch raw beetroot, trimmed, scrubbed and cut into wedges
2 tbsp extra virgin olive oil
½ essential lemon, zested and sliced
500g about 500g skinless chicken thigh fillets
2 tbsp essential Dijon Mustard
250g LoveLife spelt, quinoa, red rice and wild rice
100g watercress
20g dill, fronds chopped

Method

Preheat the oven to 200˚C, gas mark 6. Put the onion and beetroot in a roasting tin and toss through 1 tbsp oil and the lemon zest; season. Roast for 10 minutes. Remove the tin from the oven and add the chicken; cover the meat with the lemon slices then roast for 35 minutes, until the beetroot is tender and the chicken is cooked through, the juices run clear and there is no pink meat remaining.
Lift the chicken out onto a board. Stir the mustard through the beetroot and onion then roughly chop the meat and return it to the roasting tin. Empty the pack of grains into the tin, breaking them up with a fork as you stir them through. Toss everything together with the watercress, most of the dill and the remaining 1 tbsp oil. Serve with the remaining dill scattered over.