Chicken breast with mandarins, mushrooms, and beetroot salad

Name: Chicken breast with mandarins, mushrooms, and beetroot salad - Iosefina N.
Ingredients: 1 piece chicken breast; 4 peeled clementines; 0.5 kg white or brown champignon mushrooms; salt; pepper; 3 cloves garlic; 1 tablespoon sunflower oil Extra; 1 large beetroot; 2 tablespoons olive oil; 2 tablespoons lemon juice; 3 cloves garlic

Meat - Chicken breast with mandarins, mushrooms, and beetroot salad by Iosefina N. - Recipia

Chicken breast with mandarins, mushrooms, and beetroot salad This is the kind of dish I prepare when I want something light and without too much hassle, yet still different from the usual chicken recipes. I came up with this version one day using ingredients I had on hand – clementines or small oranges, some Champignon mushrooms, and beetroot for a quick salad. Nothing complicated, but it has enough unique flavors to not seem like an improvisation. Quick Info Total time: about 40 minutes Preparation time: 10-15 minutes Cooking time: 10-15 minutes Servings: 3-4 Difficulty: easy Recipe type: light lunch or dinner Ingredients Chicken breast with mandarins and mushrooms: - 1 piece of chicken breast (approx. 400-500g) - 4 clementines (or small oranges), peeled - 500g white or brown Champignon mushrooms - salt - pepper - 3 cloves of garlic - 1 tablespoon sunflower oil Beetroot salad: - 1 large beetroot - 2 tablespoons olive oil - 2 tablespoons lemon juice - 3 cloves of garlic Preparation method 1. Wash the chicken breast in cold water and cut it into strips or cubes, as you prefer. 2. Wash the mushrooms. If they are small, you can leave them whole; otherwise, cut them into larger pieces. 3. Peel the garlic cloves. 3 for the chicken, 3 for the salad. 4. Put a pan on the heat and add 1 tablespoon of sunflower oil. When the oil is hot, add the crushed garlic. Don’t let it burn, just enough to release its aroma. 5. Add the cut chicken breast. Stir to brown slightly. 6. Peel the clementines and cut them into suitable pieces. Add them to the pan over the chicken. If using oranges, do the same. 7. Put a lid on and let everything steam for a few minutes. 8. Season with salt and pepper to taste. 9. Add the washed and cut mushrooms. Put the lid back on and let it cook on medium heat for about 10-15 minutes. Occasionally check if they need more time; the mushrooms should cook but not become watery. 10. In the meantime, prepare the beetroot salad. Peel the beet and grate it on a fine grater. 11. Cut 3 garlic cloves into thin strips (julienne) and add them to the beet. 12. Add salt, 2 tablespoons of olive oil, and 2 tablespoons of lemon juice. Mix well and let it chill if you have time, but it can also be served immediately. Why I make this recipe often It doesn’t require complicated techniques or special ingredients. The chicken breast takes on a slightly sweet and fresh flavor from the mandarins or oranges, and the mushrooms add texture. The beetroot salad is quick, goes well with any meat, and keeps in the fridge. I prefer these quick meals on busy days. Tips and variations Tips - When cooking with garlic, don’t leave it too long in the oil – it burns quickly and becomes bitter. - If you have very large mushrooms, cut them so they cook evenly with the chicken. - For the salad, raw beet should be grated on a fine grater; otherwise, the texture won’t turn out as well. Substitutions - Clementines can easily be replaced with oranges. - Sunflower oil can be substituted with any other neutral oil. - Champignon mushrooms can also be brown or any type you prefer, as long as they are not too watery. - If you don’t have raw beetroot, I don’t recommend the boiled version for the salad, as it changes the texture too much. Variations - You can add other vegetables to the chicken if you want, but keep the amount of mushrooms. - For a more aromatic note, you can add a little orange zest (only the colored part), but it’s not necessary. - The salad goes well with a bit of grated horseradish if you like it spicier. Serving ideas - You can serve it with boiled potatoes, plain rice, or even polenta, depending on your preference. - It also goes well with fresh bread to soak up the remaining sauce in the pan. Frequently asked questions 1. Can I use chicken fillets instead of a whole breast? Yes, any piece of chicken breast, fillet or whole, works. Just make sure it is cut into suitable pieces. 2. What do I do if I don’t have clementines? You can replace them with oranges. Usually, oranges are a bit juicier, but it doesn’t ruin the final taste. 3. Do the mushrooms need to be peeled? No. If they are fresh and well washed, there’s no need to peel them. 4. Should the beet be boiled or raw for the salad? The beet should be used raw, grated on a fine grater. 5. What do I do if I don’t have a pan with a lid? You can use a pot or any covered dish; it’s important to steam it. Nutritional values Estimate for one serving (1/4 of the recipe): - Calories: approximately 300-350 kcal - Protein: 25-30g - Carbohydrates: 18-22g (from mandarins/oranges and beet) - Fats: 9-12g Calories may vary depending on how much oil is used and the size of the vegetables. The recipe is not very high in fats and has quite a bit of protein due to the chicken breast. Storage and reheating The chicken with mushrooms and mandarins can be kept in the fridge for 1-2 days in a covered container. When reheating, don’t leave it on the heat too long so the breast doesn’t become dry. The beetroot salad keeps well in the fridge for up to 3 days. If you want to prepare it in advance, I recommend keeping the salad and chicken separate and assembling them when serving.

Chicken breast with mandarins, mushrooms, and beetroot salad

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