Crispy Roast Chicken & Beetroot with Baby Spinach, Walnut and Fetta Salad
- Prep time: 35 minutes
- Calories: 600
- 3 Red Beetroot
- 1 Red Onion
- 4 Garlic Clove
- 0.25 Cups of Walnuts
- 40 Grams of Danish Fetta
- 1 75 Gram Pack of Baby Spinach
- 2 Chicken Breast (skin on)
- 120 Grams of Cherry Tomatoes
- 1.5 Tablespoons of Balsamic Dressing
Roast Vegetables:Preheat oven to 180°C. Peel and dice beetroot into 1½ cm pieces. Cut red onion into 1 cm slices. Combine diced beetroot, sliced red onion and whole garlic cloves on a lined baking tray with a drizzle of olive oil. Season with salt and pepper. Add to the oven, set timer for 15 minutes.
Sear Chicken:Remove chicken from refrigerator, pat dry with paper towel and season both sides with salt. Heat olive oil in a large pan over medium-high heat. When oil is shimmering, add the chicken, skin side down and sear until skin is golden, about 4 minutes. Remove chicken from pan. (Note: the chicken does not need to be cooked through at this point).
Oven Roast Chicken:After 15 minutes of the vegetables roasting, add seared chicken, skin side up, to the same baking tray. Roast for about 10 minutes, until the chicken is cooked through. Set aside to cool. If desired, add the beetroot back to the oven to roast for 5 minutes longer.
Prepare Salad:In the meantime, add baby spinach to a large bowl. Roughly chop walnuts and halve cherry tomatoes. Crumble fetta. Once the vegetables have roasted and cooled, add to the large bowl with baby spinach. Dress salad with balsamic dressing and sprinkle with walnuts and fetta. (Note: We had a suggestion from a customer to add in some extra salad on this recipe. That's why you don't see any tomatoes in the pic 😉 )
You Plate It:Slice the roasted chicken and divide salad between plates. Season to taste. Enjoy!