2. Heat a second frypan with oil/butter over medium-high heat. Add diced vegetables and cook, stirring occasionally for 10 minutes or until golden and tender. Season with salt and pepper.
3. Halve cherry tomatoes and quarter (or wedge) beetroot (see notes). Toss with leaves in a serving bowl and drizzle with olive oil.
4. Transfer dip to a small serving bowl.
Once chicken is cooked through, transfer to a chopping board and slice to desired thickness.
5. Serve sliced chicken breast with hash, salad and dip.
Cover the chicken breast fillets with a lid once golden to make them cook through quicker, alternatively cut in half before cooking.
Warm up the beets in a frypan if you like with butter or oil and crushed garlic for a few minutes, season with salt and pepper.
Diced Potato & parsnip, 600g
Cherry tomatoes, 1 packet (200g)
Cooked beetroot, 1 packet (250g)
Baby leaves & beet, 1 bag (180g)
Dip, 1 tub
FROM YOUR PANTRY
Olive + oil/butter for cooking, salt, pepper, dried oregano