NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium golden beet

2 cup arugula

1 tbsp extra virgin olive oil

1 tbsp raw pumpkin seeds

0.25 whole avocado

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Peel the golden beet and cut it into 1/2-inch cubes. Toss with 0.5 tbsp of olive oil and a pinch of sea salt.

• 3

  Spread the beets on the baking sheet and roast for 20-25 minutes, or until they are tender and slightly caramelized on the edges.

• 4

  While the beets roast, season the chicken breast on both sides with garlic powder, sea salt, and black pepper.

• 5

  Heat the remaining 0.5 tbsp of olive oil in a non-stick skillet over medium-high heat.

• 6

  Place the chicken in the pan and sear for 6-7 minutes per side, or until the exterior is golden and crispy and the internal temperature reaches 165°F.

• 7

  Remove the chicken from the pan and let it rest for 5 minutes before slicing it into thin strips.

• 8

  In a large salad bowl, whisk together the lemon juice and a tiny pinch of salt to create a light dressing.

• 9

  Add the arugula to the bowl and toss gently to coat the leaves.

• 10

  Top the greens with the warm roasted beets, sliced avocado, pumpkin seeds, and the sliced crispy chicken. Serve immediately.