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How to make Chicken tenderloins with baby beetroot and ricotta salad

Yield = 6
Prep time: 0:10
Cook time: 0:10
Total time: 0:20

Ingredients

  • 12 chicken tenderloins (about 90g each)
  • 2 teaspoons olive oil, plus 1 tablespoon extra
  • 2 tablespoons 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 tablespoon red wine vinegar
  • 3 tablespoons (60g) fresh low-fat ricotta

Method

  • 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.