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Roasted Chicken Breast

Roasted Chicken Breast

with Beetroot & Quinoa Salad

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It’s hard not to feel your heart skip a beet when you look down at this rainbow on a plate. Proving that big on healthy doesn’t mean taste has to suffer, this roasted chicken breast comes alive with bitter edged rocket, fresh clean flavours of beetroot and nutty toasted sunflower seeds. Now that’ll put a smile on your dial!

Tags:Naturally Gluten-FreeHigh FiberHigh ProteinLactose freeLow SodiumNut Free

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 tbs

sunflower seeds

⅔ cup

quinoa

2 fillet

chicken breast

1

beetroot

1 bag

rocket

1

lime

Not included in your delivery

2 cup

water

1 tbs

olive oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2530 kJ
Fat24.7 g
of which saturates4.5 g
Carbohydrate44.3 g
of which sugars4.4 g
Dietary Fibre0 g
Protein51.6 g
Sodium138 mg
Utensils
Utensilsarrow down iconarrow down icon
Grater
Sieve
Non-Stick Pan
Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 200°C/180°C fan-forced. To prepare ingredients, rinse quinoa, wash & grate beetroot, wash rocket and juice the lime.

2

Place a medium ovenproof frying pan over a medium heat. Add the sunflower seeds and cook, tossing, for 1-2 minutes or until toasted. Remove from the pan and set aside.

3

Place the quinoa and water in a medium saucepan and bring to the boil. Reduce to a simmer and cook, uncovered, for 12-15 minutes or until tender. Drain. Cover to keep warm.

4

Meanwhile, heat the olive oil in the same medium ovenproof frying pan over a medium-high heat. Season the chicken breast with salt and pepper. Add to the frying pan and cook for 2 minutes on each side. Transfer the frying pan to the oven and cook for a further 8-10 minutes or until the chicken is cooked through. Slice the chicken into 1 cm thick slices.

5

Transfer the cooked quinoa to a medium bowl. Stir through the beetroot, sunflower seeds and rocket. Drizzle with a little olive oil and the lime juice. Season with salt and pepper.

6

To serve, divide the beetroot quinoa between plates. Top with the sliced chicken pieces.