NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 cup beetroot

0.5 oz feta cheese

2 cup arugula

0.25 oz walnuts

0.5 tbsp extra virgin olive oil

1 tbsp balsamic vinegar

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dijon mustard

PREPARATION

• 1

  Preheat your oven to 400°F and wrap the whole beetroot in parchment paper and foil to roast for 45-50 minutes until tender.

• 2

  Season the chicken breast with half of the sea salt and black pepper, then grill over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

• 3

  Once the beetroot has cooled slightly, remove the skin and dice the root into bite-sized cubes.

• 4

  Slice the grilled chicken breast into thin strips or cubes.

• 5

  In a small glass jar, whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, and the remaining salt and pepper to create the vinaigrette.

• 6

  Place the fresh arugula in a large salad bowl and add the diced roasted beets and sliced chicken.

• 7

  Drizzle the balsamic vinaigrette over the salad and toss gently to ensure the greens are evenly coated.

• 8

  Finish the dish by sprinkling the crumbled feta cheese and chopped walnuts over the top before serving.