Lemon Chicken With Beetroot, Broccoli & Goats Cheese Salad

Prep time: 40 min

Cook time: 20-30 min

Serves: 4 people

Ingredients for chicken:

1 large lemon

4 chicken breasts (4x 200g)

1 tsp. tarragon

1 tsp. olive oil

1 tsp. sea salt

½ tsp. black pepper

For beetroot salad:

500g beetroot

500g broccoli (normal, romanesco, tendersteam or purple sprouting)

150g peas

150g goats cheese

¼ red onion

2 tbsp. coriander

2 tbsp. mint

1 tbsp. olive oil

1 tsp. balsamic vinegar

Salt and pepper

Instructions:

1. Pre-heat oven to 180 degrees C.
2. Marinade chicken breast with lemon juice, lemon zest, salt, pepper and tarragon.
3. Roast beetroots and onion whole in the oven for 40 mins.
4. Grill each side of your chicken for 2-3 min in a pan and then roast in the oven for 15 min.
5. Cut and blanch broccoli in salted boiling water for 4 min, remove to cold water. Pat dry and add to the oven tray containing the beetroots to crisp up. Approx. 5 minutes.
6. Remove beetroots, cut off both ends and peel. Cut into cubes and add to a large mixing bowl.
7. Blanch your peas and add to the bowl.
8. Remove your broccoli from the oven and add to the bowl.
9. Finely chop your coriander & mint, and then add to the bowl.
10. Add your olive oil, balsamic vinegar, salt and pepper. Toss and serve up.
11. Remove your chicken from the oven, cut into slices and serve.
12. Crumble over goat’s cheese and enjoy.