NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 cups beetroot

0.75 tbsp olive oil

2 cloves garlic

1 cup arugula

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

1 oz feta cheese

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Peel and cube the beetroot into 1/2-inch pieces and mince the garlic cloves.

• 3

  Toss the beetroot cubes on the baking sheet with half of the olive oil, the minced garlic, and a pinch of sea salt and black pepper.

• 4

  Roast the beets for 25-30 minutes, or until they are tender and slightly caramelized around the edges.

• 5

  While the beets roast, season the chicken breast with the remaining salt and pepper, then grill or pan-sear over medium heat until the internal temperature reaches 165°F.

• 6

  Let the chicken rest for 5 minutes before slicing it into thin strips.

• 7

  In a large mixing bowl, whisk together the remaining olive oil and the lemon juice to create a simple vinaigrette.

• 8

  Add the arugula, roasted beets, and sliced chicken to the bowl, tossing gently to coat every leaf and morsel in the dressing.

• 9

  Transfer the salad to a plate and garnish with crumbled feta cheese and freshly chopped parsley.