Chicken and Beetroot Bonanza
Chicken and Beetroot Bonanza
I nearly named my chicken and beetroot bonanza, radioactive chicken stir-fry, because it looks as though it would glow in the dark. It is however, a super delicious, healthy and nutritious, albeit, very pink meal!
This meal was a bit of an experiment as my fridge was looking fairly bare, so I had to concoct this from what was available. It turned out well and we’ll be enjoying this again very soon!
Chicken and Beetroot Bonanza
Serves 4 as a main course
2 tbsp coconut oil
4 chicken breasts, sliced reasonably thinly
3 raw beetroot, rinsed and quartered
2 red onions, diced
6 cloves garlic, chopped chunky
2 red peppers, diced
6 chestnut mushrooms, rinsed and quartered
2 avocados, stoned, peeled and chopped chunky
6 large potatoes, rinsed and sliced thinly
1 tbsp paprika
Salt and black pepper to taste
For the sauce:
2 tsp Dijon mustard
1 tbsp creme fraiche
Juice of half a lemon
2 tbsp freshly grated parmesan
Large handful freshly chopped coriander
How to prepare Chicken and Beetroot Bonanza
Preheat the oven to 180°C/350°F/Gas 4.
Melt 1 tbsp of coconut oil in a large, oven-proof pan then sprinkle the paprika across the base, add the sliced potatoes and cook for approximately 35 minutes. Turn the slices over every now and again to make sure they are browned on both sides.
Meanwhile, melt 1 tbsp of coconut oil in a large frying pan. Add the onions and fry on a medium heat for approximately 5 minutes. Add the garlic and fry for a further 5 minutes. Next add the chicken slices, beetroot quarters and mushrooms. Cover and fry on a low to medium heat for 15 minutes then add the red peppers. Fry for another 5 minutes or so. Move the vegetable around occasionally to make sure they don’t burn.
While the vegetables are frying, prepare the sauce. Combine the Dijon mustard, lemon juice, creme fraiche coriander and parmesan in a bowl. You’ll stir this through the vegetable and chicken mix just prior to serving.
When the chicken is cooked through, take the pan off the heat and add the sauce to the pan. Combine well.
Divide the potatoes between four pre-heated plates then stack the chicken and beetroot mix on top. Finish by scattering a few chunks of avocado on top of each meal and add salt and black pepper to taste.
Thanks for taking the time to read this and I hope you enjoy it!
Here’s some more chicken recipes you might like to try out:
Sun-dried Tomato, Pesto and Chicken Pilaf
Left over chicken comfort meal
Chicken and Bacon Caesar Salad
Smooth and earthy chicken and mushroom curry
Zesty coconut chicken with coriander and garam masala