Name: Roasted Beet and Goat Cheese Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 2 medium Beets; 1 oz Goat cheese; 2 cups Arugula; 0.25 oz Walnuts; 0.5 tbsp Olive oil; 1 tbsp Balsamic vinegar; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

Tender roasted beets and grilled chicken breast served over peppery arugula with creamy goat cheese and crunchy toasted walnuts.

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NUTRITION

Protein

55.9g

Fat

24.2g

Carbs

33.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

2 medium Beets

1 oz Goat cheese

2 cups Arugula

0.25 oz Walnuts

0.5 tbsp Olive oil

1 tbsp Balsamic vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat oven to 400°F and wrap the beets tightly in parchment paper and then foil.
2
Roast the beets for 45-60 minutes until a fork easily pierces the center, then let cool, peel, and slice into wedges.
3
Season the chicken breast with sea salt and black pepper.
4
Grill or pan-sear the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.
5
Slice the cooked chicken into thin strips.
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, toss with half the dressing, and transfer to a serving plate.
8
Arrange the roasted beets and sliced chicken over the greens.
9
Top with crumbled goat cheese and walnuts, then drizzle with the remaining dressing.