Name: Roasted Beet and Goat Cheese Salad with Grilled Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 medium beets; 5 oz chicken breast; 1 oz goat cheese; 2 cups arugula; 1 tbsp walnuts; 1 tbsp olive oil; 1 tbsp balsamic vinegar; 0.25 tsp sea salt; 0.25 tsp black pepper

Roasted Beet and Goat Cheese Salad with Grilled Chicken

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 with Grilled Chicken

Tender grilled chicken breast served over earthy roasted beets and peppery arugula, topped with creamy goat cheese and crunchy toasted walnuts for a vibrant finish.

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NUTRITION

Protein

42.2g

Fat

29.7g

Carbs

32.2g

SERVINGS

1 serving

INGREDIENTS

2 medium beets

5 oz chicken breast

1 oz goat cheese

2 cups arugula

1 tbsp walnuts

1 tbsp olive oil

1 tbsp balsamic vinegar

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F and wrap the beets individually in foil with a small drizzle of olive oil.
2
Place the foil-wrapped beets on a baking sheet and roast for 45 to 50 minutes until a fork easily pierces the center.
3
While the beets roast, season the chicken breast with sea salt and black pepper.
4
Grill the chicken over medium-high heat for about 6 to 7 minutes per side until fully cooked, then let it rest before slicing.
5
Remove the beets from the oven, let them cool slightly, then rub off the skins and slice them into rounds.
6
Toast the walnuts in a small dry pan over medium heat for 2 to 3 minutes until they are golden and fragrant.
7
Assemble the salad by placing the arugula on a plate, followed by the sliced beets and the grilled chicken strips.
8
Top the salad with crumbled goat cheese and toasted walnuts, then drizzle with balsamic vinegar and the remaining olive oil.