Chicken beet & carrot salad bowl
450 cals, 53p, 11c, 20f (per meal)
1 lbs (448g)
1 tsp (0mL)
4 dash, leaves (1g)
2 tbsp (30mL)
1 medium (61g)
1/2 lbs (227g)
1
Heat half of the oil in a skillet over medium heat. Add cubed chicken with a pinch of salt and pepper and cook until fully cooked and golden.
2
Plate chicken with cubed beets and sliced carrots. Top with remaining oil plus vinegar, thyme, and some more salt and pepper. Serve.