NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 cup Red beets

1 tbsp Extra virgin olive oil

0.5 oz Feta cheese

2 cup Arugula

1 tbsp Balsamic vinegar

1 tsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Peel and cube the red beets into 1/2-inch pieces, then toss them on the baking sheet with 0.5 tbsp of olive oil, half the salt, and half the pepper.

• 3

  Roast the beets for 25-30 minutes, or until they are tender and slightly caramelized on the edges.

• 4

  While beets roast, season the chicken breast with the remaining salt, pepper, and fresh thyme.

• 5

  Heat a grill pan or skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 6

  In a small bowl, whisk together the remaining 0.5 tbsp olive oil, balsamic vinegar, and Dijon mustard to create the dressing.

• 7

  Let the chicken rest for 5 minutes before slicing it into thin strips.

• 8

  Place the arugula in a large bowl, add the roasted beets and sliced chicken, drizzle with the balsamic dressing, and finish by sprinkling the crumbled feta on top.