Chicken with beetroot & watercress
An unusual combination that gives a delicious result
- Prep: 5 mins
Cook: 20 mins
- Serves 4
- Easy
Ingredients
- 2 tbsp sunflower oil
- 4 chicken breasts, skin on
- 400g jar baby beets in vinegar
- 3 tbsp clear honey
- 100g bag watercress
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
-
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.
-
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.
-
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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