Chicken, broccoli & beetroot salad

This is one of my go-to dishes for lunch. It’s got a little bit of everything, and is one that makes you feel great after eating. The multitude of greens mixed with plenty of chicken gives the dish a nice balance too.

Prep time: 5 mins

Cooking time: 10 mins

Total time: 15 mins

Recipe by: Emily Kydd

Link to original website: https://www.bbcgoodfood.com/recipes/chicken-broccoli-beetroot-salad-avocado-pesto

Ingredients:

250g broccoli

Rapeseed oil

300g chicken breast

1 red onion

100g watercress

150g beetroots

Method:

Bring a pan to the boil, then chuck in the broccoli and cook for 2 minutes. Drain using a colander.

Heat a frying pan under a medium heat, add ½ a teaspoon of rapeseed oil to

cook with. Add the broccoli, fry for 2 minutes. Once cooked, set aside to cool.

Take the chicken breast, and brush with another ½ teaspoon of rapeseed oil. Cook in the

frying pan for 4-5 minutes, turning it as you go. When cooked, transfer to a separate plate and cut into smaller chunks.

Scatter the watercress over a large plate, before dicing up the beetroot. Add the beetroot

to the watercress. Add the chicken breast and broccoli to the platter, and serve with diced

onion scattered over the top.

Chicken, broccoli & beetroot salad