Name: Roasted Beet and Goat Cheese Salad with Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1 cup Beets; 2 cups Arugula; 1 oz Goat cheese; 0.5 oz Walnuts; 1 tsp Olive oil; 1 tbsp Balsamic vinegar; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Dried oregano

Roasted Beet and Goat Cheese Salad with Chicken

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

YOUR SOLIN GENERATED RECIPE

Roasted Beet and Goat Cheese Salad with Chicken

Oven-roasted beets and grilled chicken breast are served over peppery arugula with creamy goat cheese and crunchy walnuts for a balanced, vibrant meal.

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NUTRITION

Protein

56.4g

Fat

26.2g

Carbs

25.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 cup Beets

2 cups Arugula

1 oz Goat cheese

0.5 oz Walnuts

1 tsp Olive oil

1 tbsp Balsamic vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Place the cubed beets on the baking sheet, mist with a little water or a tiny drop of oil, and roast for 25-30 minutes until tender.
3
Season the chicken breast evenly with sea salt, black pepper, and dried oregano.
4
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.
5
Let the chicken rest for 5 minutes before slicing it into thin strips.
6
In a large bowl, toss the fresh arugula with the warm roasted beets.
7
Top the salad with the sliced chicken, crumbled goat cheese, and chopped walnuts.
8
Whisk together the olive oil and balsamic vinegar, then drizzle the dressing over the salad and serve immediately.