Chicken with beetroot & watercress

• sunflower oil↗2 tbsp tbsp
• chicken breasts↗4

  skin on

• jar baby beets↗400g g

  in vinegar

• clear honey↗3 tbsp tbsp
• bag watercress↗100g g

Step-by-step instructions

1. 1

   Heat the oil in a large frying pan over a medium heat. Season the chicken on both sides, then fry, skin-side down, for 7 mins until almost cooked through and the skin is crisp. Turn over, cook for another 3 mins, then take out of the pan and keep warm. Meanwhile, drain the beetroot, reserving the vinegar, and cut into wedges.

2. 2

   Add the honey to the pan with 3 tbsp of the vinegar, then reduce until you have a syrupy glaze. Add the beets and any juices that will have come out of the chicken, then toss for a few mins until hot through.

3. 3

   Divide the watercress between 4 plates, then top with the beetroot and the chicken. Spoon the syrupy sauce over to serve.