NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 cup red beets

0.25 cup chickpeas

0.25 cup kidney beans

0.25 cup black beans

1 tsp extra virgin olive oil

1 tbsp apple cider vinegar

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dijon mustard

PREPARATION

• 1

  Preheat your oven to 400°F and wrap the whole beets in parchment paper and then foil, roasting until tender for approximately 45-60 minutes.

• 2

  Season the chicken breast with a pinch of the sea salt and black pepper, then grill or pan-sear over medium heat until the internal temperature reaches 165°F.

• 3

  Once the beets are cool enough to handle, rub the skins off under cold water and dice them into half-inch cubes.

• 4

  Slice the grilled chicken into bite-sized pieces and set aside.

• 5

  In a large mixing bowl, combine the chickpeas, kidney beans, and black beans after rinsing and draining them thoroughly to remove excess sodium.

• 6

  In a small jar or bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, and the remaining salt and pepper until emulsified.

• 7

  Add the diced beets and chicken to the bean mixture, pour the dressing over the top, and toss gently to combine.

• 8

  Garnish with freshly chopped parsley and serve immediately or chill for later.