Beetroot with Garlic and Walnuts, Chicken Breast

1. 1 Chicken breast filletpack 800 g ≈ $7.36 140 g
2. 2 Beetroot≈ $2.50 per kg 150 g
3. 3 Walnutspack 150 g ≈ $4.00 20 g
4. 4 Garlic≈ $10.00 per kg 3 g
5. 5 Sour cream 15%pack 300 g ≈ $1.60 30 g
6. 6 Sunflower oil 8 ml
7. 7 Salt 2 g
8. 8 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Bake the beetroot² in foil at 200 °C for 45 minutes until tender; then remove the foil, cool, and peel, slicing the beetroot into wedges about 2 cm thick.

2. Mix in the grated garlic⁴, coarsely chopped walnuts³ and sour⁵ cream; season to taste and mix until smooth.

3. Transfer the garlic⁴-nut-sour⁵ cream mixture to a small bowl and keep aside until serving.

4. Season the chicken¹ breast with salt and pepper; heat a skillet and fry the breast over high heat for 5 minutes per side until golden; cover if needed for a minute or two to finish cooking.

5. Remove the chicken¹ from the pan, let rest for 3–5 minutes, then slice; fold the beetroot² with the garlic⁴-nut mixture and gently combine with the fried chicken on a plate.

6. Plate a portion of beetroot² with the garlic⁴-nut mixture and arrange the chicken¹ slices on the side; drizzle with a little sour⁵ cream with garlic if desired.

7. If you’re pressed for time: you can boil the beetroot² in its skin until tender, then peel and slice, though the flavor will be different; you can make the garlic⁴-nut mixture ahead and refrigerate until serving.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.