A girl enjoys serving this earthy, sweet and tangy combination. This is a great option for a winter-time weeknight dinner. The meal is light, healthy, flavorful, comforting and has an impressive aroma. You can make the delicious and easy salad as a great meatless main course (add walnuts/candied walnuts for additional flavor and texture).
One package of skinless chicken breasts, a girl used Empire Kosher
2 cloves of garlic, minced
2-3 lemons, juiced
½ cup of balsamic vinegar, a girl used O&Co Premium Balsamic Vinegar of Modena
1/8-cup olive oil
Sea Salt, Kosher Salt or Celtic Sea Salt
Ground Pepper
To make marinade:
Whisk garlic, lemon juice, balsamic vinegar, olive oil, salt & pepper in a bowl
or you can use an immersion blender to mix.
Place chicken and marinade in a Ziploc storage bag and refrigerate for one hour.
While the chicken is marinating, it’s the perfect time to begin roasting your beets (How to roast beets).
After the chicken has marinated, preheat oven to 400 degrees. Transfer chicken along with the marinade from the bag to a baking dish. Bake chicken for 30 minutes or until thermometer reads 160 degrees and remove from oven.
While the chicken is in the oven you can prep and plate the salad.
While the chicken is in the oven you can prep and plate the salad.
Roasted Beets, Goat Cheese and Spinach Salad
ingredients
2 large red beets, roasted, peeled, and cut in bite-size chunks
1-2 tablespoons of olive oil
3 tablespoons balsamic vinegar
1 tablespoon of fresh lemon juice
4 oz goat cheese, crumbled
3-4 cups of organic spinach, arugula or mixed greens
Sea salt and fresh ground pepper to taste
Arrange spinach on plate. In a small bowl, whisk together olive oil, balsamic vinegar, and lemon juice. Season to taste with sea salt and fresh ground pepper.
Place and arrange beet pieces on spinach. Sprinkle goat cheese crumbles on top. Drizzle with the dressing. Season to taste with sea salt and fresh ground pepper.
Serve with chicken on side
or chop the chicken in salad
Eat. Cook & Enjoy!
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