Healthy Herbed Chicken Rissoles and Beetroot Salad
Servings Prep Time
4 15
Cook Time
30
Servings Prep Time
4 15
Cook Time
30
Ingredients
  • cooking oil spray
  • 2 fresh beetrootsdiced
  • 2cups pumpkindiced
  • 500grams chicken breast
  • 1/2cup fresh corianderchopped
  • 1/2cup fresh parselychopped
  • 2tsp ground cumin
  • 2tsp sweet paprika
  • 2 redchillies
  • 3tbsp wholemeal breadcrumbs
  • 1 egg
  • salt & pepper to taste
  • 4cups mixed lettuce
  • 1/2 red onionfinely chopped
  • 1/2cup walnutsroughly chopped
  • 1 tbsp extra virgin olive oil
  • 1tbsp apple cider vinegar
  • 2tbsp water
  • 1tbsp seeded mustard
  • 1tbsp honey
Instructions
  1. Preheat your oven to 200°C and line a baking tray with baking paper.
  2. Roast beetroot and pumpkin on a prepared baking tray in the oven for 25-30 minutes or until cooked through.
  3. Add chicken breast, coriander, mint and parsley to a food processor until chicken is minced. Add cumin, paprika, chilli, breadcrumbs, egg, salt and pepper blend again for 30 seconds or until well combined.
  4. Roll the chicken mince mix into 8 rissoles (2 per serve).
  5. Heat a frying pan over medium to high heat and spray with cooking oil spray.
  6. Cook chicken rissoles for 8-10 minutes or until cooked through, turning regularly.
  7. While the chicken is cooking, make salad dressing in a small bowl. Combine olive oil, apple cider vinegar, water, seeded mustard and honey, whisk together with a fork until well combined.
  8. In a large bowl add roast beetroots, roast pumpkin, lettuce, red onion and walnuts, toss to combine.
  9. Evenly divide the salad between 4 plates, top with 2 rissoles per serve and drizzle with dressing.
  10. One salad in one serve. Serve immediately.
Recipe Notes

398 calories per serve

Print Recipe
Healthy Herbed Chicken Rissoles and Beetroot Salad
Votes: 65
Rating: 3.05
You:
Rate this recipe!
Course Main Meals
Prep Time 15
Cook Time 30
Servings
Ingredients
  • cooking oil spray
  • 2 fresh beetroots diced
  • 2 cups pumpkin diced
  • 500 grams chicken breast
  • 1/2 cup fresh coriander chopped
  • 1/2 cup fresh parsely chopped
  • 2 tsp ground cumin
  • 2 tsp sweet paprika
  • 2 red chillies
  • 3 tbsp wholemeal breadcrumbs
  • 1 egg
  • salt & pepper to taste
  • 4 cups mixed lettuce
  • 1/2 red onion finely chopped
  • 1/2 cup walnuts roughly chopped
  • 1 tbsp extra virgin olive oil
  • 1 tbsp apple cider vinegar
  • 2 tbsp water
  • 1 tbsp seeded mustard
  • 1 tbsp honey
Course Main Meals
Prep Time 15
Cook Time 30
Servings
Ingredients
  • cooking oil spray
  • 2 fresh beetroots diced
  • 2 cups pumpkin diced
  • 500 grams chicken breast
  • 1/2 cup fresh coriander chopped
  • 1/2 cup fresh parsely chopped
  • 2 tsp ground cumin
  • 2 tsp sweet paprika
  • 2 red chillies
  • 3 tbsp wholemeal breadcrumbs
  • 1 egg
  • salt & pepper to taste
  • 4 cups mixed lettuce
  • 1/2 red onion finely chopped
  • 1/2 cup walnuts roughly chopped
  • 1 tbsp extra virgin olive oil
  • 1 tbsp apple cider vinegar
  • 2 tbsp water
  • 1 tbsp seeded mustard
  • 1 tbsp honey
Votes: 65
Rating: 3.05
You:
Rate this recipe!
Instructions
  1. Preheat your oven to 200°C and line a baking tray with baking paper.
  2. Roast beetroot and pumpkin on a prepared baking tray in the oven for 25-30 minutes or until cooked through.
  3. Add chicken breast, coriander, mint and parsley to a food processor until chicken is minced. Add cumin, paprika, chilli, breadcrumbs, egg, salt and pepper blend again for 30 seconds or until well combined.
  4. Roll the chicken mince mix into 8 rissoles (2 per serve).
  5. Heat a frying pan over medium to high heat and spray with cooking oil spray.
  6. Cook chicken rissoles for 8-10 minutes or until cooked through, turning regularly.
  7. While the chicken is cooking, make salad dressing in a small bowl. Combine olive oil, apple cider vinegar, water, seeded mustard and honey, whisk together with a fork until well combined.
  8. In a large bowl add roast beetroots, roast pumpkin, lettuce, red onion and walnuts, toss to combine.
  9. Evenly divide the salad between 4 plates, top with 2 rissoles per serve and drizzle with dressing.
  10. One salad in one serve. Serve immediately.
Recipe Notes

398 calories per serve