A light & refreshing chicken dish that is equally good for lunch or dinner.
Drain the beetroot slices and cut into strips the width of matchsticks and then core and slice the apple to the same size as the beetroot.
Combine the oil and lemon juice with the Dijon and black pepper and toss through the beetroot, apple and walnut. Brush the chicken with olive oil and season with black pepper
and then heat a grill or BBQ plate. Sear the chicken on both sides for a couple of minutes then transfer to the oven to cook through for a further 8 minutes
Serve the chicken over a bed of watercress and serve the salsa on the side.
Makes 4 servings
| Prep Time: | 15 mins |
| Cooking Time: | 6 mins |
| Ready in: | 21 mins |
Suitable for: |
|
| Dinner, Lunch | |
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