Roasted Beet and Mozzarella Salad with Grilled Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Beet and Mozzarella Salad with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Roasted Beet and Mozzarella Salad with Grilled Chicken

Tender roasted beets and creamy fresh mozzarella are tossed with peppery arugula and sliced grilled chicken in a bright balsamic glaze.

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NUTRITION

416kcal
Protein
41.5g
Fat
17.9g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1 cup beets

2 oz fresh mozzarella cheese

2 cups arugula

1 tsp extra virgin olive oil

1 tbsp balsamic glaze

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 parchment paper then foil to lock in moisture.

  • 2

    Roast for 45-50 minutes until fork-tender, then let them cool slightly before peeling and dicing into cubes.

  • 3

    Season the chicken breast thoroughly with sea salt and black pepper, then grill over medium-high heat until the internal temperature reaches 165°F.

  • 4

    Slice the grilled chicken into thin strips and cut the fresh mozzarella into small, bite-sized pieces.

  • 5

    In a large mixing bowl, toss the arugula with the roasted beets, sliced chicken, and a drizzle of extra virgin olive oil.

  • 6

    Plate the salad and finish with the balsamic glaze and fresh mozzarella for a clean, nutrient-dense meal.

Roasted Beet and Mozzarella Salad with Grilled Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Beet and Mozzarella Salad with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Roasted Beet and Mozzarella Salad with Grilled Chicken

Tender roasted beets and creamy fresh mozzarella are tossed with peppery arugula and sliced grilled chicken in a bright balsamic glaze.

NUTRITION

416kcal
Protein
41.5g
Fat
17.9g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1 cup beets

2 oz fresh mozzarella cheese

2 cups arugula

1 tsp extra virgin olive oil

1 tbsp balsamic glaze

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F and wrap the beets individually in parchment paper then foil to lock in moisture.

  • 2

    Roast for 45-50 minutes until fork-tender, then let them cool slightly before peeling and dicing into cubes.

  • 3

    Season the chicken breast thoroughly with sea salt and black pepper, then grill over medium-high heat until the internal temperature reaches 165°F.

  • 4

    Slice the grilled chicken into thin strips and cut the fresh mozzarella into small, bite-sized pieces.

  • 5

    In a large mixing bowl, toss the arugula with the roasted beets, sliced chicken, and a drizzle of extra virgin olive oil.

  • 6

    Plate the salad and finish with the balsamic glaze and fresh mozzarella for a clean, nutrient-dense meal.