Name: Roasted Beet and Goat Cheese Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz chicken breast; 1 cup beets; 2 cup arugula; 1 oz goat cheese; 0.25 oz walnuts; 1 tsp olive oil; 1 tsp extra virgin olive oil; 1 tsp balsamic vinegar; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Roasted Beet and Goat Cheese Salad

Oven-roasted beets and grilled chicken breast are tossed with peppery arugula, creamy goat cheese, and toasted walnuts for a vibrant and hearty salad.

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NUTRITION

Protein

50.5g

Fat

28.4g

Carbs

18.2g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

1 cup beets

2 cup arugula

1 oz goat cheese

0.25 oz walnuts

1 tsp olive oil

1 tsp extra virgin olive oil

1 tsp balsamic vinegar

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Peel and cube the beets, then toss them with one teaspoon of olive oil and a portion of the sea salt and black pepper.
3
Roast the beets for 25 minutes until they are tender and have a sweet, concentrated flavor.
4
Season the chicken breast with garlic powder and the remaining sea salt and black pepper.
5
Grill the chicken over medium-high heat for approximately 6 minutes per side until the internal temperature reaches 165°F.
6
Slice the grilled chicken into thin strips once it has rested for a few minutes.
7
Whisk the extra virgin olive oil and balsamic vinegar together in the bottom of a large salad bowl.
8
Add the arugula to the bowl and toss well to ensure every leaf is lightly coated.
9
Arrange the roasted beets, sliced chicken, crumbled goat cheese, and walnuts over the arugula and serve immediately.