Beet and Chickpea Vegetable with Chicken Breast

Ingredients

• 400 g beet roots
• 50 g beet greens or spinach
• 1 Red Onion
• 10 g ginger (1 piece)
• 2 tbsp Rapeseed oil
• 300 g chicken breast fillet (2 fillets)
• Salt
• Pepper
• 150 g chickpeas (canned; drained weight)
• 1 tsp lemon juice
• 1 pinch cumin

Instructions

1. 1.

   Peel beet roots with gloves and cut into sticks or quarters. Clean leaves, wash thoroughly, and dry by spinning.

2. 2.

   Peel onion, halve it, and slice into strips. Peel ginger and chop. Rinse chickpeas and drain them.

3. 3.

   Heat 1 tbsp oil in a pan. Sauté onion and ginger over medium heat. Add beet pieces and steam for about 10 minutes.

4. 4.

   Meanwhile pat chicken fillets dry with paper towels. Heat remaining oil in a pan. Cook fillets on both sides over medium heat for 7–8 minutes each side. Season with salt and pepper, then slice into strips.

5. 5.

   After 10 minutes add chickpeas and cumin to the vegetables and steam for another 5 minutes. Add leaves and season with lemon juice, salt, and pepper. Plate the vegetables and chicken slices.