Butterflied chicken breast is fried until golden in an elevated butter-sage & pecan nut sauce. Served with ruby-red beetroot sprinkled with creamy feta & lemon zest. A fresh salad with green beans & pops of peas perfectly balances the rich & salty elements of this dish. Service, please!
Butterflied Chicken & Beetroot Salad
Butterflied Chicken & Beetroot Salad
with green beans & peas
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Beetroot Chunks
- Chicken
- Danish-style Feta
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Sage
- Green Beans
- Green Leaves
- Lemon
- Lemons
- Peas
- Pecan Nuts
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
ROOTING FOR YOU!
Place the beetroot pieces in a pot of salted water. Once boiling, cook for 15-20 minutes until soft. Drain and cover to keep warm.
YES PE-CAN!
Place the chopped pecans in a pan, with a lid, over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside.
FLY Chicken
Pat the Chicken breast dry with paper towel. Place on a chopping board. Use a knife to slice into one side of the breast, starting at the thicker end and ending at the thin point (be careful not to cut all the way through.) Open it out so that it resembles a butterfly.
GREEN MACHINE
Return the pan to a medium-high heat with a splash of water. When bubbling, add the halved green beans. Cover with the lid and simmer for 3-4 minutes until softened. In the final minute, add the Peas. Drain, place in a bowl, and add a squeeze of Lemon juice and seasoning. Just before serving, add the shredded green leaves and a drizzle of olive oil. Toss until combined.
TASTY CHICKY
Return the pan to a medium-high high heat with a drizzle of oil. When hot, add the butterflied Chicken and fry for 3-4 minutes per side. In the final minute, add 20g of butter, the dried sage leaves, and ½ the toasted pecan nuts.
TIME TO DINE
Plate up the boiled beetroot. Crumble over the drained feta and sprinkle over the lemon zest. Side with the green bean salad and the Chicken drizzled with the sage butter. Scatter over the remaining nuts. Serve with a lemon wedge. Yummy!
ROOTING FOR YOU!
Place the beetroot pieces in a pot of salted water. Once boiling, cook for 15-20 minutes until soft. Drain and cover to keep warm.
YES PE-CAN!
Place the chopped pecans in a pan, with a lid, over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside.
FLY Chicken
Pat the Chicken breast dry with paper towel. Place on a chopping board. Use a knife to slice into one side of the breast, starting at the thicker end and ending at the thin point (be careful not to cut all the way through.) Open it out so that it resembles a butterfly.
GREEN MACHINE
Return the pan to a medium-high heat with a splash of water. When bubbling, add the halved green beans. Cover with the lid and simmer for 3-4 minutes until softened. In the final minute, add the Peas. Drain, place in a bowl, and add a squeeze of Lemon juice and seasoning. Just before serving, add the shredded green leaves and a drizzle of olive oil. Toss until combined.
TASTY CHICKY
Return the pan to a medium-high high heat with a drizzle of oil. When hot, add the butterflied Chicken and fry for 3-4 minutes per side. In the final minute, add 40g of butter, the dried sage leaves, and ½ the toasted pecan nuts.
TIME TO DINE
Plate up the boiled beetroot. Crumble over the drained feta and sprinkle over the lemon zest. Side with the green bean salad and the Chicken drizzled with the sage butter. Scatter over the remaining nuts. Serve with a lemon wedge. Yummy!
ROOTING FOR YOU!
Place the beetroot pieces in a pot of salted water. Once boiling, cook for 15-20 minutes until soft. Drain and cover to keep warm.
YES PE-CAN!
Place the chopped pecans in a pan, with a lid, over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside.
FLY Chicken
Pat the Chicken breast dry with paper towel. Place on a chopping board. Use a knife to slice into one side of the breast, starting at the thicker end and ending at the thin point (be careful not to cut all the way through.) Open it out so that it resembles a butterfly.
GREEN MACHINE
Return the pan to a medium-high heat with a splash of water. When bubbling, add the halved green beans. Cover with the lid and simmer for 3-4 minutes until softened. In the final minute, add the Peas. Drain, place in a bowl, and add a squeeze of Lemon juice and seasoning. Just before serving, add the shredded green leaves and a drizzle of olive oil. Toss until combined.
TASTY CHICKY
Return the pan to a medium-high high heat with a drizzle of oil. When hot, add the butterflied Chicken and fry for 3-4 minutes per side. In the final minute, add 60g of butter, the dried sage leaves, and ½ the toasted pecan nuts.
TIME TO DINE
Plate up the boiled beetroot. Crumble over the drained feta and sprinkle over the lemon zest. Side with the green bean salad and the Chicken drizzled with the sage butter. Scatter over the remaining nuts. Serve with a lemon wedge. Yummy!
ROOTING FOR YOU!
Place the beetroot pieces in a pot of salted water. Once boiling, cook for 15-20 minutes until soft. Drain and cover to keep warm.
YES PE-CAN!
Place the chopped pecans in a pan, with a lid, over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside.
FLY Chicken
Pat the Chicken breast dry with paper towel. Place on a chopping board. Use a knife to slice into one side of the breast, starting at the thicker end and ending at the thin point (be careful not to cut all the way through.) Open it out so that it resembles a butterfly.
GREEN MACHINE
Return the pan to a medium-high heat with a splash of water. When bubbling, add the halved green beans. Cover with the lid and simmer for 3-4 minutes until softened. In the final minute, add the Peas. Drain, place in a bowl, and add a squeeze of Lemon juice and seasoning. Just before serving, add the shredded green leaves and a drizzle of olive oil. Toss until combined.
TASTY CHICKY
Return the pan to a medium-high high heat with a drizzle of oil. When hot, add the butterflied Chicken and fry for 3-4 minutes per side. In the final minute, add 80g of butter, the dried sage leaves, and ½ the toasted pecan nuts.
TIME TO DINE
Plate up the boiled beetroot. Crumble over the drained feta and sprinkle over the lemon zest. Side with the green bean salad and the Chicken drizzled with the sage butter. Scatter over the remaining nuts. Serve with a lemon wedge. Yummy!
Frequently Asked Questions
What is the preparation time for Butterflied Chicken & Beetroot Salad?
The preparation time for Butterflied Chicken & Beetroot Salad with green beans & peas is between 25 and 40 minutes.
What is the total time required to make Butterflied Chicken & Beetroot Salad with green beans & peas?
The total time required to make Butterflied Chicken & Beetroot Salad with green beans & peas is between 45 and 60 minutes.
How many servings does Butterflied Chicken & Beetroot Salad provide?
4 servings
What are the main ingredients in Butterflied Chicken & Beetroot Salad?
Beetroot Chunks, Chicken, Danish-style Feta, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Sage, Green Beans, Green Leaves, Lemon, Lemons, Peas, Pecan Nuts
What is the nutritional information of Butterflied Chicken & Beetroot Salad?
Calories: 567, Carbs: 35 grams, Fat: grams, Protein: 51.3 grams, Sugar: 9.9 grams, Salt: 610 grams
How do I prepare Butterflied Chicken & Beetroot Salad?
ROOTING FOR YOU!: Place the beetroot pieces in a pot of salted water. Once boiling, cook for 15-20 minutes until soft. Drain and cover to keep warm. YES PE-CAN!: Place the chopped pecans in a pan, with a lid, over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside. FLY CHICKEN: Pat the chicken breast dry with paper towel. Place on a chopping board. Use a knife to slice into one side of the breast, starting at the thicker end and ending at the thin point (be careful not to cut all the way through.) Open it out so that it resembles a butterfly. GREEN MACHINE: Return the pan to a medium-high heat with a splash of water. When bubbling, add the halved green beans. Cover with the lid and simmer for 3-4 minutes until softened. In the final minute, add the peas. Drain, place in a bowl, and add a squeeze of lemon juice and seasoning. Just before serving, add the shredded green leaves and a drizzle of olive oil. Toss until combined. TASTY CHICKY: Return the pan to a medium-high high heat with a drizzle of oil. When hot, add the butterflied chicken and fry for 3-4 minutes per side. In the final minute, add 40g of butter, the dried sage leaves, and ½ the toasted pecan nuts. TIME TO DINE: Plate up the boiled beetroot. Crumble over the drained feta and sprinkle over the lemon zest. Side with the green bean salad and the chicken drizzled with the sage butter. Scatter over the remaining nuts. Serve with a lemon wedge. Yummy!
What should be prepared from my kitchen to make Butterflied Chicken & Beetroot Salad?
Beetroot Chunks, Chicken, Danish-style Feta, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Sage, Green Beans, Green Leaves, Lemon, Lemons, Peas, Pecan Nuts
How many calories does Butterflied Chicken & Beetroot Salad have?
567 calories
How much fat content does Butterflied Chicken & Beetroot Salad have?
grams
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