1. Preheat the oven to 400oF (205oC) and line a baking sheet with parchment paper. Toss the beets in 1/4 of the oil and season with salt and pepper. Bake for 35 minutes, or until the beets are fork-tender.
2. Meanwhile, bring a pot of water to a boil. Reduce to a gentle simmer, add the chicken, and let it simmer until the chicken is cooked through, about 15 to 20 minutes. Remove the chicken and shred into pieces using two forks.
3. In a small bowl, whisk together the remaining oil, lemon juice, and honey. Season with salt and pepper to taste. Set aside.
4. Arrange the lettuce, avocado, beets, and chicken on a plate. Top with the sunflower seeds and dressing. Enjoy!
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving equals approximately four ounces of chicken, two cups of lettuce, one cup of beets, and 1/4 avocado.
Additional Toppings
Add pumpkin seeds and/or fresh herbs like chives, basil, and cilantro.
Ingredients
Directions
1. Preheat the oven to 400oF (205oC) and line a baking sheet with parchment paper. Toss the beets in 1/4 of the oil and season with salt and pepper. Bake for 35 minutes, or until the beets are fork-tender.
2. Meanwhile, bring a pot of water to a boil. Reduce to a gentle simmer, add the chicken, and let it simmer until the chicken is cooked through, about 15 to 20 minutes. Remove the chicken and shred into pieces using two forks.
3. In a small bowl, whisk together the remaining oil, lemon juice, and honey. Season with salt and pepper to taste. Set aside.
4. Arrange the lettuce, avocado, beets, and chicken on a plate. Top with the sunflower seeds and dressing. Enjoy!
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving equals approximately four ounces of chicken, two cups of lettuce, one cup of beets, and 1/4 avocado.
Additional Toppings
Add pumpkin seeds and/or fresh herbs like chives, basil, and cilantro.
