Roasted Beetroot and Creamy Feta Salad with Grilled Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Beetroot and Creamy Feta Salad with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Roasted Beetroot and Creamy Feta Salad with Grilled Chicken

Enjoy a vibrant and hearty salad featuring tender grilled chicken breast paired with earthy roasted beetroot, creamy crumbled feta, and peppery arugula. Topped with a drizzle of olive oil, a sprinkle of crunchy walnuts, and a burst of fresh lemon juice, this salad delivers a delightful mix of textures and flavors that is both satisfying and nutrient-dense.

Try 7 days free, then $12.99 / mo.

NUTRITION

458kcal
Protein
40.4g
Fat
23.6g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

100g Chicken Breast

150g Beetroot

40g Feta Cheese

50g Arugula

1 tsp Olive Oil

10g Walnuts

1 tbsp Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Wrap the beetroot in foil and roast for about 45 minutes or until tender. Allow to cool, then peel and slice into cubes.

  • 2

    Season the chicken breast with salt and pepper and grill on medium-high heat for 5-7 minutes per side, or until fully cooked. Once done, slice it into strips.

  • 3

    In a large salad bowl, combine the sliced roasted beetroot, arugula, and crumbled feta cheese.

  • 4

    Drizzle the olive oil and lemon juice over the salad. Gently toss to combine.

  • 5

    Top the salad with the grilled chicken slices and sprinkle the walnuts evenly over the top.

  • 6

    Serve immediately and enjoy the blend of earthy, tangy, and savory flavors.

Roasted Beetroot and Creamy Feta Salad with Grilled Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Beetroot and Creamy Feta Salad with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Roasted Beetroot and Creamy Feta Salad with Grilled Chicken

Enjoy a vibrant and hearty salad featuring tender grilled chicken breast paired with earthy roasted beetroot, creamy crumbled feta, and peppery arugula. Topped with a drizzle of olive oil, a sprinkle of crunchy walnuts, and a burst of fresh lemon juice, this salad delivers a delightful mix of textures and flavors that is both satisfying and nutrient-dense.

NUTRITION

458kcal
Protein
40.4g
Fat
23.6g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

100g Chicken Breast

150g Beetroot

40g Feta Cheese

50g Arugula

1 tsp Olive Oil

10g Walnuts

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Wrap the beetroot in foil and roast for about 45 minutes or until tender. Allow to cool, then peel and slice into cubes.

  • 2

    Season the chicken breast with salt and pepper and grill on medium-high heat for 5-7 minutes per side, or until fully cooked. Once done, slice it into strips.

  • 3

    In a large salad bowl, combine the sliced roasted beetroot, arugula, and crumbled feta cheese.

  • 4

    Drizzle the olive oil and lemon juice over the salad. Gently toss to combine.

  • 5

    Top the salad with the grilled chicken slices and sprinkle the walnuts evenly over the top.

  • 6

    Serve immediately and enjoy the blend of earthy, tangy, and savory flavors.