Mediterranean one-pan chicken with beetroot and broccoli
From the foundersAlexander Eriksson·Founder & CEO
A nutritious and colourful one-pan dish where juicy chicken is fried together with fresh broccoli, mushrooms, cooked beetroot and sweet plum tomatoes.
Ingredients
2 servings
- 500 gchicken breast fillet
- 250 graw broccoli
- 200 gcooked beetroot
- 150 gbutton mushrooms
- 1 stbrown onion
- 250 gPlum tomatoes
- 60 gGrated reduced-fat cheese 12%
- 1 mskolive oil
- 2 klyftorgarlic
- 1 msklemon juice
How to make it
- 1
Cut the chicken fillet into evenly sized bite-sized pieces.
- 2
Trim the broccoli and cut it into small florets. Slice the mushrooms, chop the onion and cut the cooked beetroot into wedges. Halve the plum tomatoes.
- 3
Heat the olive oil in a large frying pan. Brown the chicken over a high heat until nicely coloured, about 5 minutes.
- 4
Add the onion, garlic and mushrooms to the pan. Sauté for a further 3-4 minutes.
- 5
Stir in the broccoli and beetroot. Fry over a medium heat, stirring, for about 5 minutes until the broccoli is tender but still has some bite.
- 6
Stir in the plum tomatoes for the last 2 minutes so they warm through and begin to soften. Squeeze over fresh lemon juice and season generously with salt, black pepper and dried Mediterranean herbs of your choice.
- 7
Scatter over the grated reduced-fat cheese just before serving and let it melt slightly.
Kitchen tips
- Add the beetroot right at the end if you want to avoid the whole dish turning pink.
- Finish with flaky sea salt to really bring out the flavours.
AI-generated content. Always verify ingredients and allergen information yourself.
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