NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup carrots

1 cup beets

2 cups kale

1 tbsp olive oil

1 tbsp lemon juice

0.25 cup fresh mint

0.25 cup fresh cilantro

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Peel and dice the carrots and beets into half-inch cubes, then toss them on the baking sheet with half of the olive oil, sea salt, and black pepper.

• 3

  Roast the vegetables for 25 to 30 minutes, tossing halfway through, until they are tender and slightly caramelized.

• 4

  While the vegetables roast, season the chicken breast with the remaining salt and pepper and sear in a skillet over medium-high heat for 6 to 7 minutes per side until fully cooked.

• 5

  Remove the chicken from the pan, let it rest for 5 minutes, then slice it into thin strips.

• 6

  Place the chopped kale in a large mixing bowl and drizzle with the remaining olive oil and lemon juice, massaging the leaves with your hands for 2 minutes until they become dark green and tender.

• 7

  Add the roasted carrots, beets, and sliced chicken to the bowl with the kale.

• 8

  Roughly chop the fresh mint and cilantro and fold them into the salad just before serving to maintain their bright flavor.