The Super Diabetes Site

Roasted Beet and Chicken Salad with Goat Cheese

Written by

god

in

How to Make Roasted Beet and Chicken Salad with Goat Cheese

To save time, you can use the chicken breast meat from a rotisserie chicken from the grocery store to make this recipe.


20 min prep time


50 min cook time


4servings


1 salad

Print Recipe >

Step-By-Step Instructions:

  1. Preheat the oven to 375 degrees F. Coat a baking sheet with cooking spray. Set aside.
  2. Wrap the beets in aluminum foil and place them on the baking sheet. Lay the chicken breasts on the baking sheet next to the beets. Coat the chicken with cooking spray and season it with the salt (optional) and black pepper. Roast the chicken and beets for 25-30 minutes or until internal temperature of the chicken is 165 degrees F. Remove the chicken breasts from the oven and set aside. Once slightly cool, slice the chicken into thin slices.
  3. Continue to roast the beets until tender, another 15-20 minutes. Remove the beets from the oven and set aside.
  4. Once the beets are cool, peel the skin off and cut each beet into 1/2-inch chunks.
  5. In a medium bowl, whisk together the balsamic vinegar, olive oil, vegetable broth, honey, Dijon mustard, and garlic.
  6. Add the arugula and beet chunks to a large bowl. Pour the dressing over the salad and toss to coat.
  7. Divide the salad among 4 plates. Top each salad with 1/4 of the chicken breast slices, 1 Tbsp. goat cheese and 1 Tbsp. slivered almonds.
Veggie Rich
Budget Friendly
Dinner
Salads
Lunch
pinterestfacebooktwittermail

Nutrition facts

4 Servings



  • Serving Size

    1 salad


  • Amount per serving



    Calories





    270

  • % Daily value*

  • Total Fat
    12g

    15%

    • Saturated Fat
      2g

      10%
    • Trans Fats
      0g

  • Cholesterol
    55mg

    18%

  • Sodium
    200mg

    9%

  • Total Carbohydrate
    19g

    7%

    • Dietary Fiber
      4g

      14%
    • Total Sugars
      14g

  • Protein
    23g

  • Potassium
    660mg
    14%

Ingredients

nonstick cooking spray
1

small beets
4

boneless, skinless chicken breasts
12 oz

black pepper
1/4 tsp

balsamic vinegar
1/4 cup

olive oil
1 tbsp

low sodium vegetable broth
2 tbsp

honey or 2 packets artificial sweetener
1 tbsp

Dijon Mustard
2 tsp

garlic (minced or grated)
1 clove

Mesclun salad mix
8 cup

crumbled goat cheese
2 tbsp

slivered almonds (toasted)
1/3 cup

More posts