NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1 cup Golden beets

2 cup Arugula

1 oz Goat cheese

0.5 oz Walnuts

0.5 tbsp Olive oil

1 tbsp Balsamic vinegar

1 tsp Honey

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Peel the golden beets and cut them into 1/2-inch cubes to ensure they roast evenly and become tender.

• 3

  Toss the cubed beets and the chicken breast with olive oil, sea salt, and black pepper directly on the baking sheet or in a mixing bowl.

• 4

  Spread the beets in a single layer and roast for 10 minutes before adding the chicken breast to the tray.

• 5

  Roast everything for an additional 18-20 minutes until the chicken is cooked through to an internal temperature of 165°F and the beets are fork-tender.

• 6

  While the ingredients roast, whisk together the balsamic vinegar and honey in a small bowl until the dressing is smooth.

• 7

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

• 8

  In a large serving bowl, layer the fresh arugula, roasted golden beets, and sliced chicken, then top with crumbled goat cheese and walnuts.

• 9

  Drizzle the balsamic-honey dressing over the salad just before serving.