Name: Honey Roasted Chicken and Beetroot Salad with Potato and Greek Style Salad Cheese
Total time: 40 min
Yield: 2
Cuisine: British
Ingredients: 450 grams Potatoes; 2 unit(s) British Chicken Breasts; 1 sachet(s) Roasted Spice and Herb Blend; 250 grams Cooked Beetroot; 24 milliliter(s) Balsamic Vinegar; 125 grams Baby Plum Tomatoes; 20 grams Wild Rocket; 50 grams Greek Style Salad Cheese; 1 tsp Sugar; 1 tbsp Olive Oil for the Dressing; 2 tbsp Honey

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British Recipes

Honey Roasted Chicken and Beetroot Salad

with Potato and Greek Style Salad Cheese

Recipe Development TeamPublished on April 05, 2024

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Tags:

Calorie Smart

Allergens:

Sulphites

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes

Active 25 minutes

DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

2 unit(s)

British Chicken Breasts

1 sachet(s)

Roasted Spice and Herb Blend

250 grams

Cooked Beetroot

24 milliliter(s)

Balsamic Vinegar

(Contains: Sulphites)

125 grams

Baby Plum Tomatoes

20 grams

Wild Rocket

50 grams

Greek Style Salad Cheese

(Contains: Milk)

Not included in your delivery

1 tsp

Sugar

1 tbsp

Olive Oil for the Dressing

2 tbsp

Honey

Nutritional information

Energy (kJ)2538 kJ

Energy (kcal)607 kcal

Fat15.1 g

of which saturates5.8 g

Carbohydrate74.3 g

of which sugars30.4 g

Dietary Fibre5.8 g

Protein42.9 g

Salt0.8 g

Potassium32.6 mg

Calcium21.6 mg

Iron0.1 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Baking Tray

•Knife

•Pan

•Medium Bowl

Cooking Instructions and Tips

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel).

Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.

Season the chicken with salt and pepper, sprinkle over the roasted herb and spice and rub in. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, lay the chicken into the pan and cook until browned, 5 mins each side.

In the meantime, cut each beetroot into 2cm chunks.

Add the beetoot to one side of large a baking tray, drizzle with oil, season with salt and pepper and toss to coat.

Once browned, lay the chicken onto the other side of the veg baking tray and roast on the top shelf of your oven until cooked through, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

While everything cooks, in a medium bowl, combine the balsamic vinegar, sugar and olive oil for the dressing (see pantry for amount). Season with salt and pepper.

Halve the baby plums and toss in the dressing, then set aside.

Once the chicken is cooked, remove the tray from the oven and drizzle over the honey (see pantry for amount). Turn to coat the chicken, then transfer to a board, cover with foil and allow to rest for a couple of mins.

When everything's ready, add the potato, roasted beetroot and rocket to the dressing bowl and toss to coat.

Cut the chicken widthways into 2cm slices.

Share the salad between your bowls.

Top with the sliced chicken and crumble over the Greek style salad cheese.

Enjoy!