Roasted Chicken Breast
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Roasted Chicken Breast

Roasted Chicken Breast

with Beetroot & Quinoa Salad

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-Free
High Fiber
High Protein
Lactose free
Low Sodium
Nut Free

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

Preparation Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

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

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Nutritional Values

per serving
Calories2530 kcal
Fat24.7 g
of which saturates4.5 g
Carbohydrate44.3 g
of which sugars4.4 g
Dietary Fibre0 g
Protein51.6 g
Sodium138 mg
The average adult daily energy intake is 8700 kJ

Utensils

Grater
Sieve
Non-Stick Pan
Bowl

Instructions

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.

Cook chicken in an oven-proof frying pan
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.