Chicken tenderloins with baby beetroot and ricotta salad

Name: Chicken tenderloins with baby beetroot and ricotta salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 12 chicken tenderloins (about 90g each); 2 tsp olive oil, plus 1 tbsp extra; 2 tbsp shredded basil leaves; 8 canned baby beetroots, drained, halved; 1/2 small red onion, thinly sliced; 80g baby rocket leaves; 2 anchovy fillets, roughly chopped; 1 tbsp red wine vinegar; 3 tbsp (60g) fresh low-fat ricotta

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 6

Cost: $5.93 /serving

Author : Kate Tait

healthy easy kid friendly

Chicken tenderloins with baby beetroot and ricotta salad

Ingredients

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12 chicken tenderloins (about 90 grams each)2 tsp olive oil, plus 1 tbsp extra2 tbsp shredded basil leaves8 canned baby beetroots, drained, halved1/2 small red onion, thinly sliced80 grams baby rocket leaves2 anchovy fillets, roughly chopped1 tbsp red wine vinegar3 tbsp (60 grams) fresh low-fat ricotta

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Instructions

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Step 1

Combine the chicken, olive oil and basil in a bowl and season with salt and pepper. Heat a large non-stick frypan over high heat and cook the chicken for 2 minutes on each side or until it is golden and cooked through.

Step 2

Combine the beetroot, onion, rocket, anchovies, red wine vinegar and extra oil in a large bowl. Divide the mixture among plates and dot with teaspoons of ricotta. Serve topped with chicken.