Sun dried Tomato & Artichoke Stuffed Chicken with Roasted Beetroot and Spinach Salad
Artichoke and sun-dried tomato stuffed roasted chicken is served alongside a summery roasted beetroot salad with fresh spinach and honey-balsamic dressing.
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Chicken Breast
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Tinned Artichoke Hearts
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Sun-Dried Tomatoes
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Baby Spinach
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Beetroot
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Wholegrain Mustard
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Honey
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Olive Oil
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Dried Thyme
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Balsamic Vinegar
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Chicken Breast |
Tinned Artichoke Hearts |
Sun-Dried Tomatoes |
Baby Spinach |
Beetroot |
Wholegrain Mustard |
|
Honey |
Olive Oil |
Dried Thyme |
Balsamic Vinegar |
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0.0 min
Preheat the oven to 180C.
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0.5 min
Slice the artichoke.
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1.5 min
Peel and chop the beetroot.
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3.5 min
Place the beetroot on a baking tray and drizzle with olive oil. Season with salt, pepper and dried thyme.
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5.0 min
Roast the beetroot until softened and easily pierced with a fork.
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6.0 min
In a bowl, mix together the wholegrain mustard, 1/3 of the olive oil, balsamic vinegar and honey.
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8.0 min
Slice a pocket in the thickest part of the chicken breast.
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9.5 min
Stuff the artichoke and sundried tomato into the chicken breast.
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11.0 min
Heat the remaining olive oil in a frying pan.
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12.5 min
Add the chicken breast and sear until golden brown.
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14.0 min
Turn the chicken and sear the other side until golden brown.
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16.0 min
Transfer the chicken to the oven to roast until cooked through completely.
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20.0 min
Remove the beetroot from the oven and place in a mixing bowl.
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21.0 min
Toss the beetroot and spinach to combine. Stir through the wholegrain mustard and balsamic vinegar dressing.
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23.0 min
Distribute the spinach and beetroot salad among serving plates.
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25.0 min
Remove the chicken from the oven and place atop the beetroot and spinach salad.
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Ingredients
Chicken Breast
Tinned Artichoke Hearts
sliced
Sun-Dried Tomatoes
Baby Spinach
Beetroot
chopped
Wholegrain Mustard
Honey
Olive Oil
1 tablespoons per person
Dried Thyme
Balsamic Vinegar
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Reviews (1)
Aleya Al Hammadi
I loved it a lot