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Carb-Wise: Sunny Chicken Salad

with Roasted Beets, Apple & Baby Greens

Cooking time

25 minutes

Servings

2/4

Calories

490 /serving

Carb-Wise: Sunny Chicken Salad

with Roasted Beets, Apple & Baby Greens

Catch a ray of warm sunshine when you put together a bright and cheerful meal-size salad. You’ll fire up the oven to roast two essential elements: chicken breasts and cubed beets, laced with our Citrus Garden seasoning. Once that zesty, herby, chili-stoked blend has worked its magic, you’ll shred the garlicky meat into tender strands. Toss it with crisp wedges of apple and loose leafy baby greens, showered with sweet and piquant honey-Dijon vinaigrette.

We will send you:

2 Chicken breasts
225g Red beets
120g Baby greens (lettuce mix, baby spinach, kale or arugula)
1 Garlic clove
1 Apple
60ml Sweet, Savoury Honey-Dijon vinaigrette
6.5g Citrus Garden spices (paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, cayenne pepper, sunflower oil, lemon flavour, chili pepper, bay leaf, lemon oil)

Contains: Mustard

You will need:

Peeler
Sheet pan
Grater
Olive oil
Oil
Salt & pepper (S&P)
Parchment paper

Total Fat
21 g

Saturated Fat
3 g

Sodium
790 mg

Total Carb
36 g

Sugars
25 g

Protein
43 g

Fibre
7 g

Preparation

Roast the chicken & beets

Preheat the oven to 450°F. Grate the garlic. Peel and medium-dice the beets. Pat the chicken dry with paper towel. In a medium bowl, combine the chicken, garlic, a generous drizzle of olive oil, ⅔ of the spices and S&P. On a lined sheet pan, toss the beets with a drizzle of oil, the remaining spices and S&P. Add the chicken. Roast, stirring the beets halfway, 20 to 24 min., until the beets are tender and the chicken* is cooked through. Let cool for 5 min.