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Chicken with Beet Salad

Makes 2 Servings

Macros: 310 Cal, Fat 15g, Carbs 7g, Fibre 2g, Protein 37g


283 grams Chicken Breast (boneless, skinless)

1 tbsp Extra Virgin Olive Oil (divided)

1/4 tsp Sea Salt (to taste)

2 cups Water

1 Beet (peeled, chopped)

4 cups Baby Spinach

1/4 cup Feta Cheese (crumbled)


Preheat the oven to 400ºF (205ºC).

Place the chicken in a baking dish and coat in 1/3 of the oil. Season with salt. Bake for about 25 to 30 minutes, or until cooked through. Let rest for five minutes before slicing.

Meanwhile, bring the water and beets to a boil. Cook for 25 minutes or until soft. Rinse in cold water before chopping.

Arrange the sliced chicken breast and spinach onto plates. Top with the chopped beets, feta, and remaining oil. Enjoy!


Leftovers: Refrigerate in an airtight container for up to three days.

Serving Size: One serving equals approximately five ounces of chicken, two cups of spinach, one cup of beets, and half an ounce of feta.

Dairy-Free: Use vegan cheese or omit the feta.

More Flavour: Use your dressing of choice instead of olive oil.

Additional Toppings: Add pumpkin seeds or sunflower seeds.

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