JustCook logo
Plated meal

Sun dried Tomato & Artichoke Stuffed Chicken with Roasted Beetroot and Spinach Salad

  • Gluten Free
  • Paleo
  • Low Calorie
  • Meat
  • Chicken

Artichoke and sun-dried tomato stuffed roasted chicken is served alongside a summery roasted beetroot salad with fresh spinach and honey-balsamic dressing.

  • 0.0 min

    Preheat the oven to 180C.

  • 0.5 min

    Slice the artichoke.

  • 1.5 min

    Peel and chop the beetroot.

  • 3.5 min

    Place the beetroot on a baking tray and drizzle with olive oil. Season with salt, pepper and dried thyme.

  • 5.0 min

    Roast the beetroot until softened and easily pierced with a fork.

  • 6.0 min

    In a bowl, mix together the wholegrain mustard, 1/3 of the olive oil, balsamic vinegar and honey.

  • 8.0 min

    Slice a pocket in the thickest part of the chicken breast.

  • 9.5 min

    Stuff the artichoke and sundried tomato into the chicken breast.

  • 11.0 min

    Heat the remaining olive oil in a frying pan.

  • 12.5 min

    Add the chicken breast and sear until golden brown.

  • 14.0 min

    Turn the chicken and sear the other side until golden brown.

  • 16.0 min

    Transfer the chicken to the oven to roast until cooked through completely.

  • 20.0 min

    Remove the beetroot from the oven and place in a mixing bowl.

  • 21.0 min

    Toss the beetroot and spinach to combine. Stir through the wholegrain mustard and balsamic vinegar dressing.

  • 23.0 min

    Distribute the spinach and beetroot salad among serving plates.

  • 25.0 min

    Remove the chicken from the oven and place atop the beetroot and spinach salad.

  • Ingredients

    Chicken Breast

    Tinned Artichoke Hearts


    Sun-Dried Tomatoes

    Baby Spinach



    Wholegrain Mustard


    Olive Oil

    1 tablespoons per person

    Dried Thyme

    Balsamic Vinegar

  • 2 of 10 failed / iids:,62,42/ rid: 623

Reviews (1)

5 out of 5 stars
Portion Size
Ease of cooking

I loved it a lot

Was this review helplful?