Grilled Chicken With Beetroot, Carrot, Apple and Walnut Salad
A healthy, fresh chicken meal in a flash.
1 1/2 tsp plum vinegar
1 tsp grain mustard
2 tbs olive oil
640g chicken breast
150g beetroot, peeled and grated
1 large carrot, peeled and grated
1 green apple, unpeeled and grated
50g walnuts, chopped
1 tbs apple cider vinegar
Cracked black pepper
Ingredients
1/2 tsp apple concentrate1 1/2 tsp plum vinegar
1 tsp grain mustard
2 tbs olive oil
640g chicken breast
150g beetroot, peeled and grated
1 large carrot, peeled and grated
1 green apple, unpeeled and grated
50g walnuts, chopped
1 tbs apple cider vinegar
Cracked black pepper
Method
1. Preheat oven to 180°C.
2. Combine apple concentrate, 1/2 tsp plum vinegar, 1/2 tsp mustard and 1 tbs olive oil in a small bowl. Pour over chicken and coat both sides.
3. Oil grill pan and heat over high heat. Sear chicken, 3 to 4 minutes, on each side.
4. Transfer chicken to a baking tray lined with baking paper. Place in oven and cook, 10 minutes.
5. Combine the grated beetroot, carrot, apple and walnuts in a serving bowl.
6. Mix remaining plum vinegar, mustard and olive oil with apple cider vinegar in small jar. Season with pepper. Stir well. Pour dressing over salad.
7. Serve chicken with salad.
Notes
NUTRITIONAL INFO PER SERVING
1,802 kJ (437 cal), 37g protein, 9g carbs, 3g fibre, 27g fat (5g sat fat), 528mg sodium
- Source:
- Prevention
- Author:
- Stylist:
- Georgina Ropiha
- Photographer:
- Brett Stevens
