50 minutes, serves 2
Ingredients:
2 chicken breasts 
1 tablespoon of olive oil 
A sprig of thyme - Salt and pepper to taste
2 mediumsized beetroots 
2 mediumsized potatoes 
1 tablespoon of butter 
Pinch of nutmeg - Salt to taste
1 cup of cranberries 
1/2 cup of sugar 
1/2 cup of red wine vinegar
For the Chicken:
For the Beetroot and Potato Hash:
For the Cranberry Gastrique:
The Process
1
Prepare vegetables
Start by peeling and dicing the beetroots and potatoes into small cubes.
2
Cook beetroot and potato
Heat a pan over medium heat, add butter, diced beetroots, and potatoes. Sauté until crispy.
3
Season and cook chicken
Season chicken with salt, pepper, and thyme. Cook until golden brown and fully cooked.
4
Make cranberry sauce
Combine cranberries, sugar, and red wine vinegar in a saucepan. Simmer until syrupy.
5
Assemble and serve
Plate the beetroot-potato hash, top with chicken, and drizzle with cranberry gastrique.
| Nutritional Information per serving | |
|---|---|
| – Calories: | 510 |
| – Protein: | 35g |
| – Carbohydrates: | 55g |
| – Fiber: | 6g |
| – Sugar: | 30g |
| – Fat: | 16g |
| – Saturated Fat: | 5g |
| – Cholesterol: | 80mg |
| – Sodium: | 300mg |
| – Potassium: | 1300mg |
*Please note that these values are estimations based on the ingredients and might vary slightly.
byte-guru 