Beet Salad with Chicken
| 8 |
10 |
447 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 10 min |
0 min |
4
|
Ingredients
|
454 gm
|
Beets, boiled, drained
(peeled and roughly chopped, skins removed)
|
|
2 tbsp
|
Flaxseed oil
|
|
1 tbsp
|
White wine vinegar
|
|
1 tbsp hulled
|
Hemp seeds, shelled
|
|
2 cup
|
Lettuce, spring mix (mesclun)
|
|
1/2 tsp
|
Sea salt
|
|
1/2 tsp
|
Black pepper
|
|
4 chicken breast (196 g)
|
Chicken breast, boneless, skinless, grilled
|
Instructions
1. Drizzle the oil and vinegar over the beets and sprinkle with sea salt and ground pepper to taste.
2. Finish with hemp hearts and serve with mixed greens and chicken.
To Grill Chicken:
- Preheat oven to 499F
- Season chicken with seasoning of your choice
- Place chicken on a greased baking dish
- Grill in oven for 22-26 minutes or until internal temperature reaches 165F
- Remove from heat and let rest for 5 minutes before cutting into strips
Notes:
Beets
have nitrates and pigments that may help to decrease blood pressure and increase athletic performance
Nutrition Facts
Per Portion
Calories
447
Calories from fat
139
Calories from saturated fat
24.0
Total Fat
15.4 g
Saturated Fat
2.7 g
Trans Fat
0 g
Polyunsaturated Fat
6.2 g
Monounsaturated Fat
3.9 g
Cholesterol
167 mg
Sodium
776 mg
Potassium
953 mg
Total Carbohydrate
12.7 g
Dietary Fiber
2.9 g
Sugars
9.3 g
Protein
64 g
Dietary servings
Per Portion
Energy sources
Recipe from:
Unique Nutrition & Wellness Guide for Those Who Work in the Service Industry by Laura Benson
