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Pan-Roasted Chicken with Beetroot and Cauliflower with Horseradish Cream

Pan-roasted chicken served with balsamic-dressed beetroots and cauliflower tossed in a zesty, whipped horseradish cream sauce.

ChickenMain CourseHigh ProteinCauliflowerBeetrootRoasted
Estimated Nutrition
Calories
643.8
kcal / serving
2575.2 kcal total
Carbs
17.2g
per serving
68.8 g total
Fat
48.8g
per serving
195.2 g total
Protein
36.4g
per serving
145.6 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
30
ml
Balsamic Vinegar
4
tbsp
Horseradish Cream
From a jar
Dairy
15
ml
Butter
Unsalted
150
ml
Double Cream
Lightly whipped
Fruits
1
piece
Lemon
Juiced
Meat
4
piece
Chicken Breast
Skin on
NutsSeeds
1
pinch
Salt
For seasoning
1
pinch
Black Pepper
Freshly ground
1
clove
Garlic
Finely chopped
10
g
Chive
Fresh, roughly chopped
10
g
Flat leaf Parsley
Fresh, roughly chopped
10
g
Dill
Fresh, roughly chopped
OilsFats
15
ml
Olive Oil
For frying chicken
15
ml
Olive Oil
For beetroot dressing
75
ml
Extra Virgin Olive Oil
Vegetables
4
piece
Shallot
Finely chopped
8
piece
Beetroot
Cooked, peeled and cut into segments
1
piece
Cauliflower
Large, cut into florets

Method

1
2
3
4
5
6
7
8
9
10
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