Serves up a combination of flavours with marinated chicken on a bed of garlic-flavoured potatoes and pickled beetroot.


  • 4 chicken breasts

  • 4 tbsp olive oil

  • Pinch chilli flakes

  • 1 ¼ lb beetroots

  • 2tbsp white wine vinegar

  • 1 tsp caraway seeds

  • 1 tbsp olive oil

  • Salt and pepper

  • 2 baking potatoes

  • 6 cloves garlic

  • 1 tbsp red wine vinegar

  • 5fl oz olive oil

  • 1 tbsp chopped parsley


  • 1.

    Flatten the chicken breasts, leave bone on. Mix olive oil and chilli flakes and marinade chicken breasts in oil for one hour.

  • 2.

    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.

  • 3.

    Pour vinegar over, season, add caraway seeds and put into oven 180°c for 15 minutes.

  • 4.

    Take out and put into a bowl, add olive oil and keep warm.

  • 5.

    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.

  • 6.

    Next grill chicken breasts. Lay potato in middle of plate, pour beetroots over and lay chicken breasts on top.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 907kj
  • Fat Total 67g
  • Saturated Fat 11g
  • Protein 41g
  • Carbohydrate 35g
  • Sugar 8g
  • Sodium 1114mg

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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