Name: Roasted Beets with Feta and Walnuts
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Chicken breast; 1.5 cups Beets; 1 oz Feta cheese; 0.25 oz Walnuts; 2 cups Arugula; 1 tsp Olive oil; 1 tbsp Lemon juice; 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 Beets with Feta and Walnuts

Oven-roasted beets and grilled chicken breast tossed with tangy feta and crunchy walnuts over a bed of fresh arugula with a zesty lemon drizzle.

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NUTRITION

Protein

50.0g

Fat

21.4g

Carbs

27.5g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

1.5 cups Beets

1 oz Feta cheese

0.25 oz Walnuts

2 cups Arugula

1 tsp Olive oil

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Peel the beets and cut them into 1/2-inch cubes, then toss them on the baking sheet with half of the olive oil, sea salt, and black pepper.
3
Roast the beets for 25 to 30 minutes until they are tender and slightly caramelized.
4
While the beets roast, season the chicken breast with a pinch of salt and pepper, then grill or pan-sear over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.
5
Let the chicken rest for 5 minutes before slicing it into thin strips.
6
In a large serving bowl, layer the fresh arugula and top with the warm roasted beets and sliced chicken.
7
Sprinkle the crumbled feta and walnuts evenly over the top of the salad.
8
Whisk the remaining olive oil with the lemon juice and drizzle it over the salad just before serving.