Ingredients:

  • 2 skinless chicken breasts, flattened slightly (approx. 500g)
  • 2 tbsp olive oil (30ml)
  • Salt and black pepper, to taste
  • 1 red eating apple, peeled and cut into fine matchsticks
  • 1 tbsp lemon juice (15ml)
  • 1 raw beetroot, peeled and cut into matchsticks (approx. 150g)
  • Leaves from the beetroot (optional), washed
  • Handful of rocket leaves (approx. 30g)
  • 50g toasted hazelnuts, very roughly chopped
  • 2 tbsp red wine vinegar (30ml)

Instructions:

  1. Rub the chicken breasts with 1 tbsp of olive oil. Season with salt and pepper.
  2. Heat the griddle pan on high. Cook the chicken breasts for 6-8 minutes per side or until fully cooked (165°F or 75°C internal temperature). Remove from heat and let rest.
  3. While the chicken is cooking, slice the apple into matchsticks, tossing with lemon juice to prevent browning. Cut the beetroot into matchsticks and set aside.
  4. In a mixing bowl, combine the apple, beetroot leaves (if using), rocket, hazelnuts, red wine vinegar, and remaining olive oil. Mix well.
  5. Once the chicken has rested, slice it and serve it on a plate alongside a generous portion of the beetroot slaw.