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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
Easy

4 min prep · 20 min cook

Chicken Breast with Roasted Potatoes and Beet Salad
534 kcal · per serving
Protein 55g Carbs 37g Fat 16g
Ingredients

What you will need

5 items · serves 1
  • 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.

Method

Steps to cook

6 steps · 20 min cook

  1. Prepare the ingredients. Prepare all the ingredients - we will be cooking with them in a moment 🍗🥔✨

  2. 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

  3. 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

  4. Cut the beetroot. Cut the beetroot into smaller pieces

  5. Mix the salad. Add the beetroot and corn to the salad, season with salt and pepper, and drizzle with olive oil, then toss

  6. Serve. Serve together with the roasted potatoes and chicken breast 🍽️✨

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