• 450g Sadia Chicken Breasts
  • 3 tablespoons Olive oil
  • 1 Juice of 1 lemon
  • 1 Sea salt and freshly ground black pepper
  • 5 medium size Beetroot
  • 2 Oranges
  • 1 teaspoon Ground cumin
  • ¾ cup Greek style yoghurt
  • 1 tablespoon Mint, roughly chopped
  • 2 cloves Garlic, finely chopped
  • ½ teaspoon Sea salt
  • ½ cup Pistachio nuts, lightly roasted and roughly chopped
  • 2 cups Mixed salad leaves



Preheat oven to 180°C. Place the Sadia Chicken Breasts in a glass bowl, add 1 tablespoon of olive oil and the lemon juice. Season with salt and pepper. Transfer to an ovenproof dish, place in the oven and roast for 30 minutes, or until golden brown. Remove and set aside to cool.


Peel the beetroot and chop into 3cm chunks. Place in a large piece of aluminium foil in a roasting dish. Draw the foil up over the beetroot and pinch to seal. Bake for 30 minutes. Open the foil, drizzle with 2 tablespoons olive oil, sprinkle over cumin and continue to cook for another 15 minutes. Remove from the oven and cool.


Using a sharp knife, cut the skin and pith of the orange. Cut in half and slice thickly.


Mix the yoghurt and mint in a small bowl. Add the garlic and sea salt. Cut the chicken breast into bite sized strips. Spread salad leaves on a platter or individual plates. Arrange the chicken strips, beetroot and orange slices on top and sprinkle with pistachio nuts. Serve with the yoghurt dressing.

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