Chicken Breast with Roasted Potatoes and Beet Salad
By chef Gulasch
A simple and fresh dish you will love for an everyday lunch. Great roasted grenaille potatoes with juicy chicken breast and beet salad, an ideal combination for an everyday lunch.
- 24 min
- total
- Easy
- level
4 min prep · 20 min cook
What you will need
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Chicken Breast 1 pcs -
Baby Potatoes 250 g -
Cooked Beetroot 50 g
-
Salad Mix 0.25 pcs -
Corn 25 g
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients - we will be cooking with them in a moment 🍗🥔✨
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Roast the potatoes. Cut the potatoes into smaller pieces and roast them in a preheated oven at 220 C for about 15-20 minutes, until golden
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Pan-fry the chicken breast. Pan-fry the salted and peppered chicken breast over medium-high heat until golden, about 4-5 minutes on each side
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Cut the beetroot. Cut the beetroot into smaller pieces
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Mix the salad. Add the beetroot and corn to the salad, season with salt and pepper, and drizzle with olive oil, then toss
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Serve. Serve together with the roasted potatoes and chicken breast 🍽️✨
Ratings and comments
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