Chicken Grilled Beetroot

Prep Time 20

Cook Time 15

Servings servings

Calories 540kcal

Ingredients

4 medium Beets peeled and sliced 1/4 inch thick
2 tbsp Extra-virgin olive oil
2 large Chicken breast boneless skinless butterflied see notes
1/2 cup Arugula garnish
4 slices Crusty bread toasted and drizzled with olive oil

Champagne Vinaigrette

2 tbsp Champagne vinegar
4 tbsp Extra-virgin olive oil
1/2 tsp Fresh rosemary minced
1 tsp Lemon juice
1/4 cup Crumbled blue cheese

US Customary - Metric

Instructions

Preheat a grill pan on medium heat (recommended). (Can also use a grill but be careful of sticking and watch the heat as to not dry the beats out)
Toss the beets in a bowl with olive oil, salt, and pepper. Grill the beets on both sides until a fork slides in and out with a little bit of resistance. Once done return to the bowl and set aside. Adjust the seasoning with salt as needed.
For the vinaigrette: combine all ingredients into a blender or food processor and blend until smooth. Taste and adjust any of the ingredients as needed, season with salt and pepper. Then set aside.
Generously season both sides of the chicken with salt and pepper. Heat a nonstick pan on medium heat. Once hot, add the remaining oil and sear the chicken on both sides golden brown to an internal temperature of 160 degrees. Once cooked set on a cutting board to rest for 5 minutes before slicing.
Serve the chicken over the beets. Garnish with arugula. Drizzle the vinaigrette over top. Serve with bread.

Notes

Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half. Place plastic wrap over the top and gently pound using a mallet or rolling pin to an even thickness.

Nutrition