NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 medium beets

1 oz goat cheese

2 cups arugula

1 tsp extra virgin olive oil

1 tsp balsamic vinegar

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Trim the stems off the beets, wrap them individually in aluminum foil, and roast on a baking sheet for 45-50 minutes until tender when pierced with a fork.

• 3

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

• 4

  Heat a grill pan or skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 5

  Once the beets are cool enough to handle, rub the skins off with a paper towel and slice them into thick wedges.

• 6

  Slice the cooked chicken breast into thin strips.

• 7

  In a large bowl, toss the arugula with the olive oil, balsamic vinegar, and the remaining salt and pepper.

• 8

  Plate the dressed arugula and top with the roasted beet wedges and sliced chicken.

• 9

  Crumble the goat cheese over the top and serve immediately.