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Nutrition info

AmountPer 350 g serving
  • Calories250
  • Protein30 g
  • Fat6 g
  • Saturated fat2 g
  • Carbohydrates18 g
  • Fibre6 g
  • Sugars11 g
  • Cholesterol70 mg
  • Sodium360 mg
% Daily ValuePer 350 g serving
  • Potassium39
  • Calcium10
  • Iron20
  • Vitamin A100
  • Vitamin C50
  • Vitamin B644
  • Vitamin B1222
  • Folate75
  • Magnesium
  • Zinc19
Food prep tip

Skillet Chicken with Beets & Greens

  • Healthy Choices
  • Gluten Free
  • Quick 'n' Easy
  • Lunch
  • Breast
Prepping15min
Cooking15min
Restingmin
  • Servings4
Nutrition informationThis recipe contains 30 gr protein

Ingredients

Showing ingredients in imperial

Chicken part(s)

Step by step

1
Heat 1 teaspoon (5 mL) each oil and butter in skillet over medium-high heat. Add chicken fillets to skillet and sauté until cooked through and golden brown – about 2-3 minutes per side. Remove from skillet and keep warm.
2
Slice green onions, shred beet greens and grate beets and set aside.
3
Heat remaining teaspoon (5 mL) each of oil and butter in skillet over medium-high heat. Sauté green onions 1 minute. Stir in beet leaves and continue cooking until they are tender but still bright green, about 2 minutes. Stir in red wine vinegar and freshly ground black pepper.
4
Add grated beets and the water to same skillet; cover and cook 2 minutes, stirring occasionally. Uncover and continue cooking until beets are tender and water is almost evaporated, stirring often, about 1 minute. Add honey and toss again.
5
Add cooked chicken back to skillet and mix with vegetables. Serve hot.
Recipe noteOne large garden beet yielded 2 cups (500 mL) grated beets and 4 cups (1 Litre) shredded greens.