eCook Meal
Butterflied Chicken & Beetroot Salad
with green beans & peas
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!
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R160.28
for 4 servings · R40.07 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Pecan Nuts needs 60 gAll Butter Pecan Nut and Chocolate Shortbread Fingers 220 g 220 g at R74.99 · 27% of packR20.45
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Green Beans needs 320 gGreen Beans in Brine 410 g 410 g at R26.99 · 78% of packR21.07
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Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
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Danish-style Feta needs 120 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 15% of packR15.00
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
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Beetroot Chunks needs 800 gBulk Large Carrots 3 kg 3 kg at R45.00 · 27% of packR12.00
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Fresh Sage needs 15 gRosemary and Sage Grind 60 g 60 g at R50.99 · 25% of packR12.75
Shopping
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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, Chicken, Chicken Breast, Feta, Fresh Sage, Green Beans, Green Leaves, Lemon, Pea, Pecan Nut
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?
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. 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. 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! 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. 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. 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.
What should be prepared from my kitchen to make Butterflied Chicken & Beetroot Salad?
Beetroot, Chicken, Chicken Breast, Feta, Fresh Sage, Green Beans, Green Leaves, Lemon, Pea, Pecan Nut
How many calories does Butterflied Chicken & Beetroot Salad have?
567 calories
How much fat content does Butterflied Chicken & Beetroot Salad have?
grams