Name: Roasted Beetroot and Feta Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 cup beetroot; 0.5 tbsp olive oil; 0.5 oz feta cheese; 0.25 oz walnuts; 2 cup arugula; 1 tbsp balsamic vinegar; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano

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

YOUR SOLIN GENERATED RECIPE

Roasted Beetroot and Feta Salad

Oven-roasted beets and juicy grilled chicken breast are tossed with peppery arugula and creamy feta for a vibrant, earthy salad.

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NUTRITION

Protein

50.5g

Fat

22.1g

Carbs

20.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup beetroot

0.5 tbsp olive oil

0.5 oz feta cheese

0.25 oz walnuts

2 cup arugula

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 oven to 400°F.
2
Peel and cube the beetroot, then toss with half the olive oil and a portion of the sea salt.
3
Roast the beetroot on a parchment-lined tray for 25 minutes until tender.
4
Season the chicken breast with dried oregano, sea salt, and black pepper.
5
Grill the chicken until the internal temperature reaches 165°F, then slice into thin strips.
6
In a large bowl, combine the fresh arugula, roasted beetroot, and sliced chicken.
7
Top with crumbled feta and walnuts, then drizzle with the remaining olive oil and balsamic vinegar.