Name: Roasted Beetroot with Herbed Goat Cheese and Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 medium beetroot; 4 oz chicken breast; 2 oz goat cheese; 2 cups arugula; 0.75 tbsp olive oil; 1 tbsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 tbsp fresh dill; 1 tbsp fresh parsley

Roasted Beetroot with Herbed Goat Cheese and Chicken

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

YOUR SOLIN GENERATED RECIPE

Roasted Beetroot with Herbed Goat Cheese and Chicken

Oven-roasted beetroots and herb-seasoned chicken breast served over peppery arugula with dollops of creamy herbed goat cheese and a bright, zesty lemon vinaigrette.

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NUTRITION

Protein

42.1g

Fat

27.4g

Carbs

31.2g

SERVINGS

1 serving

INGREDIENTS

2 medium beetroot

4 oz chicken breast

2 oz goat cheese

2 cups arugula

0.75 tbsp olive oil

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh dill

1 tbsp fresh parsley

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Scrub the beetroots and wrap them individually in parchment paper and then foil to roast for 45-50 minutes until tender.
3
Season the chicken breast with sea salt, black pepper, and garlic powder, then bake or sear in a pan until the internal temperature reaches 165°F.
4
In a small bowl, mash the goat cheese with finely chopped fresh dill and parsley until well combined.
5
Once the beets are cool enough to handle, rub off the skins and slice them into thick wedges.
6
Whisk together the olive oil and lemon juice in a small jar to create a simple dressing.
7
Place the arugula in a large bowl, top with sliced chicken and roasted beets, then add dollops of the herbed goat cheese.
8
Drizzle the lemon vinaigrette over the salad and serve immediately while the beets are still warm.