NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup beets

0.5 oz goat cheese

0.5 oz walnuts

2 cup arugula

1 tsp olive oil

1 tbsp balsamic vinegar

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

PREPARATION

• 1

  Preheat your oven to 400°F. Scrub the beets, wrap them individually in foil, and roast for 45-60 minutes until tender when pierced with a fork.

• 2

  While the beets roast, season the chicken breast with sea salt, black pepper, and fresh thyme.

• 3

  Heat a grill pan or cast-iron skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F. Let it rest for 5 minutes before slicing.

• 4

  Once the beets are cool enough to handle, rub the skins off with a paper towel and dice them into 1-inch cubes.

• 5

  In a small dry skillet, lightly toast the walnuts over medium heat for 3-4 minutes until fragrant and golden.

• 6

  In a small bowl, whisk together the olive oil and balsamic vinegar to create a simple vinaigrette.

• 7

  Place the arugula in a large bowl and toss with half of the dressing. Top with the sliced chicken, roasted beets, crumbled goat cheese, and toasted walnuts.

• 8

  Drizzle the remaining dressing over the top and serve immediately.