Ingredients: For the Grilled Chicken: – 2 boneless, skinless chicken breasts – 2 tablespoons olive oil – 1 teaspoon dried thyme – Salt and pepper to taste
For the Salad: – 2 medium-sized beetroots, peeled and diced – 1 can (15 oz) cannellini beans, drained and rinsed – 1 large apple, cored and thinly sliced
– 4 cups mixed salad greens (such as arugula, spinach, and lettuce) – 1/4 cup chopped walnuts (optional) – 1/4 cup crumbled feta cheese (optional)
For the Dressing: – 3 tablespoons extra virgin olive oil – 2 tablespoons balsamic vinegar – 1 tablespoon honey – 1 teaspoon Dijon mustard – Salt and pepper to taste
1. Preheat your grill to medium-high heat. 2. In a small bowl, mix together the olive oil, dried thyme, salt, and pepper. Brush the mixture over the chicken breasts.
1. Grill the chicken breasts for about 6-8 minutes per side, or until they are cooked through and have nice grill marks. Remove from the grill and let them rest for a few minutes before slicing.
1. While the chicken is grilling, prepare the salad ingredients. Steam or boil the diced beetroots until they are tender, about 10-15 minutes. Drain and set aside to cool.
1. In a large mixing bowl, combine the cooked beetroots, cannellini beans, sliced apple, mixed salad greens, chopped walnuts, and crumbled feta cheese (if using).