NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 cups Red beets

1 oz Goat cheese

0.5 oz Walnuts

2 cups Arugula

1 tsp Extra virgin olive oil

1 tbsp Balsamic vinegar

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 dice the red beets into 1/2-inch cubes, then toss them with half of the olive oil and sea salt.

• 3

  Spread the beets on the baking sheet and roast for 25-30 minutes until they are tender and slightly caramelized.

• 4

  Season the chicken breast with the remaining salt, black pepper, and fresh thyme.

• 5

  Grill or pan-sear the chicken over medium-high heat for approximately 6 minutes per side until the internal temperature reaches 165°F.

• 6

  While the chicken rests, place the walnut halves in a small dry skillet over medium heat for 3 minutes until toasted and fragrant.

• 7

  Slice the rested chicken breast into thin strips.

• 8

  In a large serving bowl, layer the fresh arugula and top with the roasted beets and sliced chicken.

• 9

  Sprinkle the crumbled goat cheese and toasted walnuts over the top.

• 10

  Whisk the remaining olive oil and balsamic vinegar together, then drizzle the dressing over the salad just before serving.