Yields: 1 Serving Difficulty: Easy Prep Time: 10 Mins Cook Time: 15 Mins Total Time: 25 Mins
Recipe by Home Bird Food.
- Preheat the oven to 180 C.
- Lightly drizzle some Donegal Rapeseed Oil with Lemon onto a pyrex dish. Pop the chicken breast on top. Season with sea salt, black pepper and chilli flakes (½ a teaspoon is more than enough!) and drizzle with honey. Cook until fully cooked through. Allow to cool and slice into thin strips.
- In a large salad bowl, toss the beetroot salad with the avocado, mango and cashew. Drizzle with a little drop of Donegal Rapeseed Oil with Lemon and season with sea salt and whole black peppercorns before serving onto a large plate.
- Sprinkle the cuts of chicken on top and finish with a light drizzling of honey. For extra dressing, soy sauce works really well with these ingredients!