NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Extra virgin olive oil

1 tsp Pink peppercorns

0.5 tsp Sea salt

1 cup Cauliflower florets

0.5 cup Red beets

1 tsp Fresh thyme leaves

1 tsp Lemon juice

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 red beets and cut them into small 1/2-inch cubes, then break the cauliflower into bite-sized florets.

• 3

  In a small bowl or using a mortar and pestle, lightly crush the pink peppercorns until they are coarsely ground but still visible.

• 4

  Place the chicken breast, cubed beets, and cauliflower florets onto the prepared baking sheet in a single layer.

• 5

  Drizzle the olive oil and lemon juice over the chicken and vegetables, ensuring everything is lightly coated.

• 6

  Sprinkle the crushed pink peppercorns, sea salt, and fresh thyme leaves evenly over the entire tray.

• 7

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken is cooked through and the beets are fork-tender.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure the meat stays juicy and flavorful.