Seared Chicken & Scandinavian Dill Butter
with Beetroot, Potato & Apple Salad
Calories
:
595 kcalProtein
:
45g proteinPreparation Time
:
20 minutesDifficulty
:
EasyAllergens:
- Eggs
- Milk
- Milk
- May contain traces of allergens
Delicate chicken fillets are pan-seared until the skin is perfectly crisp, then bathed in a rich, velvety herbed butter sauce. Served alongside a vibrant, earthy beetroot and potato salad sweetened with a crisp crunch of fresh apple, it's a beautifully balanced Scandi-style dish that feels like an absolute restaurant luxury.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1
Beetroot
2
Potato
1
Red Apple
1
Lemon
2
Garlic
1 packet
Dill
330 g
Chicken Breast
1 packet
Spinach & Rocket Mix
1 packet
Mustard Mayo
(Contains: Eggs May be present: Milk.)
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
Utensils
•Large Non-Stick Pan
•Baking Paper
Cooking Steps
1
- Preheat oven to 220°C/200°C fan-forced.
- Cut beetroot into 1cm chunks.
- Cut potato into bite-sized chunks.
- Place beetroot and potato on a lined oven tray.
- Drizzle with olive oil and season with salt. Toss to coat. Roast until tender, 25-30 minutes.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
2
- Slice apple and lemon into wedges.
- Finely chop garlic.
- Roughly chop dill.
- Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks
3
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook chicken steaks until cooked through, 5-6 minutes each side (cook in batches if your pan is getting crowded).
TIP: The chicken is cooked when it is no longer pink inside.
4
- In the last minute, add garlic, half the dill, the butter and a good squeeze of lemon, gently turning to coat.
5
- In a large bowl, combine spinach & rocket mix, apple, remaining dill, roasted veggies and mustard mayo.Toss to combine and season to taste.
6
- Divide Scandinavian chicken and salad between plates
- Spoon over any remaining herbed butter sauce.
- Serve with any remaining lemon wedges, enjoy!
