NUTRITION

SERVINGS

INGREDIENTS

5.25 oz chicken breast

0.5 cup sweet potato

0.5 cup beets

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

2 cup mixed baby greens

0.5 oz goat cheese

0.25 oz pumpkin seeds

1 tbsp balsamic vinegar

1 tsp dijon mustard

PREPARATION

• 1

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

• 2

  Peel and cube the sweet potato and beets into half-inch pieces to ensure even cooking.

• 3

  Place the vegetables on the baking sheet, drizzle with olive oil, and sprinkle with sea salt and black pepper.

• 4

  Season the chicken breast with a pinch of salt and pepper and place it on the same sheet.

• 5

  Roast for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are fork-tender.

• 6

  While roasting, whisk together the balsamic vinegar and Dijon mustard in a small bowl to create the dressing.

• 7

  Slice the roasted chicken into thin strips once it has rested for a few minutes.

• 8

  Place the mixed baby greens in a large bowl, then top with the roasted vegetables and chicken.

• 9

  Finish the salad by sprinkling with crumbled goat cheese and pumpkin seeds, then drizzle with the balsamic dressing.