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Ingredients
US|METRIC
4 SERVINGS
- 8 fillets boneless skinless chicken breasts (thin sliced)
- 4 beetroots (two red and two golden, peeled and sliced to ¼” thickness)
- 1/2 cup olive oil (divided)
- 2 tsp. salt (divided)
- 1 1/2 tsp. black pepper (divided)
- 2 cups nonfat yogurt (plain)
- 2 Tbsp. lemon curd (divided)
- 1 clove garlic (minced)
- 2/3 cup beet greens
- 2 Tbsp. mint
- 2 tsp. orange zest
- 2 eggs
- 3/4 cup ground almonds
- 3/4 cup ground walnuts
- 1/3 cup canola oil
- 1/4 cup orange juice
- 1 1/2 tsp. honey
- 4 cups arugula
- 1/2 cup crumbled goat cheese
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Directions
- Preheat oven to 350 F.
- In medium bowl, toss beets with two tablespoons olive oil. Place on baking sheet; sprinkle with one teaspoon salt and one-half teaspoon pepper. Place in oven and roast 20 minutes. Remove from oven and set aside.
- In shallow dish, whisk together yogurt and one tablespoon lemon curd. Add chicken and turn to coat well with yogurt mixture. Marinate at room temperature for 20 minutes.
NutritionView More
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1250Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1250Calories from Fat830 |
| % DAILY VALUE |
| Total Fat92g142% |
| Saturated Fat19g95% |
| Trans Fat |
| Cholesterol320mg107% |
| Sodium1800mg75% |
| Potassium1890mg54% |
| Protein79g |
| Calories from Fat830 |
| % DAILY VALUE |
| Total Carbohydrate34g11% |
| Dietary Fiber7g28% |
| Sugars24g |
| Vitamin A35% |
| Vitamin C35% |
| Calcium70% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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