Name: Roasted Chicken with Beetroot Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 cup beetroot; 2 cups arugula; 1 oz feta cheese; 0.5 oz walnuts; 0.5 tbsp extra virgin olive oil; 1 tbsp balsamic vinegar; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano

Nutrition

Per serving

550 calories

Protein: 53g; 38% of calories
Carbs: 22g; 16% of calories
Fat: 29g; 46% of calories

Instructions

Prep 15 min · Cook 25 min

Preheat oven to 400°F (200°C).
Peel and cut the beetroot into 1/2-inch cubes for even roasting.
Place chicken breast and beetroot cubes on a parchment-lined baking sheet.
Drizzle with half the olive oil and season with sea salt, black pepper, and dried oregano.
Roast for 20-25 minutes until the chicken reaches an internal temperature of 165°F and beets are tender.
While roasting, whisk the remaining olive oil and balsamic vinegar in a small bowl.
In a large bowl, toss the arugula with the vinaigrette.
Slice the roasted chicken and arrange it over the arugula with the warm beets.
Top with crumbled feta cheese and walnuts for a satisfying crunch.

Nutrition

Ingredients

Instructions

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