Pesto Chicken and Beet Salad | Saras Eats and Sweets
Pesto Chicken and Beet Salad
60 mins prepServes 4
A simple yet impressive beet, burrata, and blood orange salad paired with pesto chicken. This high-protein dinner is easy to make and visually appealing, perfect for any occasion.
1: Salt the chicken and add the pesto. Marinate for at least one hour in the refrigerator.
2: Heat olive oil in a large skillet. Cook the marinated chicken over medium heat for 5 to 6 minutes on each side, or until internal temperature reaches 180°F.
3: Allow the cooked chicken to rest on a plate for five minutes before serving.
4: Peel and slice the beet roots. On a baking tray, add olive oil and salt to taste, then roast the beets at 425°F for 40 minutes or until tender.
5: On a plate, add arugula as the base, then layer with roasted beets, sliced blood orange, burrata, and garnish with pistachios or pine nuts and additional salt/olive oil to taste.
6: Serve the pesto chicken alongside the beet salad and rice of choice.
