1 Chicken BreastTo speed up the cooking process you can always slice the breast into piece.
120g Cooked Beetroot1 large cooked beetroot ball
2cm GingerOr you can use a ginger paste on the chicken
1/4 Red Pepper
Large handfull SpinachFill your box with spinash
1tsp Olive Oil
Beetroot and Ginger Chicken
Try my Beetroot and Ginger Chicken Spinach Salad for your next lunch idea.
This super simple, low-cost and tasty recipe can be easily made while you cook your dinner.
I love this recipe in the office or when I head on down to Devon for a surfing weekend (eaten that day of course).
If you love this salad, you will be sure to also enjoy my easy to make Sweet Potato and feta salad
Give it a go and let me know how you get on with a comment.
Top 3 Ginger Facts
- Adding Ginger at the beginning of cooking will lend a subtle flavour to your meal, while added near the end, it will deliver a more pungent fiery taste.
- Combine ginger, soy sauce, olive oil, chilli and lime to make a simple Asian dressing.
- Ginger can not only be warming on a cold day but can help promote healthy sweating, which is often helpful during colds and flu.
I like to cook the chicken the night before to save time in the morning (I normally do it when cooking dinner to save on time and washing up).
Heat up the oil in the frying pan (or griddle pan) on a medium heat.
Once hot enough, add the chicken and pepper and cook until slightly golden and cooked through (10-12mins).
While it's cooking, slice the ginger and beetroot.
3 minutes before the chicken is done, add the ginger and garlic to the pan and cook until soft.
Optional - Before you take the chicken off the heat, to add the juice of the beetroot or vinegar to the pan to help release any more flavours.
Once cooked, let it cool completely and put in the fridge.
In your Tupperware box, make a bed of spinach followed by the slices of beetroot and the chicken breast to the box with the juices.
Pack away and it's ready to eat on the go.
Don't forget your cutlery!