Serves up a combination of flavours with marinated chicken on a bed of garlic-flavoured potatoes and pickled beetroot.
Flatten the chicken breasts, leave bone on. Mix olive oil and chilli flakes and marinade chicken breasts in oil for one hour.
Meanwhile top and tail the beetroots and simmer in water until just cooked - approximately half an hour (depending on size). Take out and whilst warm trim and skin and cut into wedges.
Pour vinegar over, season, add caraway seeds and put into oven 180°c for 15 minutes.
Take out and put into a bowl, add olive oil and keep warm.
At the same time, bake the potatoes in the oven. When cooked, scoop out flesh into a bowl. Crush the garlic finely and add to potatoes. Beat with whisk, add vinegar then slowly add oil until light and fluffy. Add parsley and season.
Next grill chicken breasts. Lay potato in middle of plate, pour beetroots over and lay chicken breasts on top.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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