Grilled Chicken Breast with Beets and Toasted Sunflower Seeds
This dish consists of grilled chicken breast seasoned with aromatic spices, served with beets and toasted sunflower seeds, and drizzled with raspberry balsamic vinegar. An ideal healthy lunch that combines high protein content with the lightness of vegetables and the crunch of seeds.
Prep: 15 min
Cook: 30 min
Total: 45 min
Yield: 2 serving
Published: July 21, 2025
Tags
fitMain CoursefitDinner
Ingredients
- 200 gram chicken-breast
- 200 gram beetroot
- 20 gram olive-oil
- 20 gram sunflower-seeds
- 1 tablespoon raspberry-balsamic-vinegar
- 1 teaspoon turmeric-powder
- 0.5 teaspoon hot-paprika-powder
- 1 teaspoon herbes-de-provence
- 1 pinch salt
- 1 pinch black-pepper
Tools
- oven
- pan
Instructions
- Cook or roast the beets if using raw ones (you can use ready-to-eat store-bought beets without additives).
- Season the chicken breast with turmeric, hot paprika, herbes de Provence, salt, and pepper.
- Rub the chicken breast with olive oil.
- Place the seasoned chicken breast in the oven and bake until tender or grill it.
- Toast the sunflower seeds in a dry pan until golden brown.
- Arrange the beets on a plate, add sliced chicken, and sprinkle with toasted sunflower seeds.
- Drizzle everything with raspberry balsamic vinegar before serving.
Serving suggestions
Serve warm, sprinkled with fresh sunflower seeds and drizzled with raspberry vinegar.
Storage suggestions
Store in the refrigerator and consume within 2 days.