NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup beets

2 cup arugula

1 medium carrot

1 oz feta cheese

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C). Wrap the whole beets in aluminum foil and roast for 45-60 minutes until tender when pierced with a fork.

• 2

  Once the beets are cool enough to handle, rub off the skins under cold water, cube them into bite-sized pieces, and set aside.

• 3

  Season the chicken breast with half of the sea salt and black pepper.

• 4

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

• 5

  While the chicken rests, shred the medium carrot using a box grater.

• 6

  In a small bowl, whisk together the extra virgin olive oil, lemon juice, and the remaining salt and pepper to create the dressing.

• 7

  In a large bowl, toss the arugula, shredded carrots, and roasted beets with the lemon vinaigrette.

• 8

  Slice the grilled chicken into strips and place them over the salad bed.

• 9

  Top the dish with crumbled feta cheese and serve immediately.