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Chicken with Beet Salad

Prep Time:

5 minutes

Cook Time:

35-40 minutes


2 servings



About the Recipe


  • 10 ozs 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)


Step 1 

Preheat the oven to 400ºF (205ºC).

Step 2

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 slicing.

Step 3

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

Step 4

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.

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

For dairy free, use vegan cheese or omit the feta.

For more flavor, use your dressing of choice instead of olive oil.

Addtional toppings to be added could be pumpkin seeds or sunflower seeds.

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