Beets with Chicken, Goat Cheese and Pistachios Veggie Noodles
- 1 of 1 Peel 3 large beets (1 1/2 lbs total) and spiral cut with the smallest spiralizer blade (using kitchen scissors, snip through strands every 6 inches). In a medium bowl, whisk 1/4 cup fresh lemon juice, 2 tsp honey mustard, 1 tsp sugar and 1/2 tsp each salt and pepper. While whisking, drizzle in 1/4 cup extra-virgin olive oil; whisk until blended. Toss beet noodles with 1/3 cup dressing and set aside. Combine 2 small boneless, skinless chicken breasts (6 oz each) with remaining dressing in a resealable plastic bag and marinate 15 to 20 minutes. Heat a stovetop grill pan to medium-high. Grill chicken 12 minutes, turning once, or until cooked through. Add 1/4 cup coarsely chopped salted pistachios to beet noodles and toss. Crumble 4 oz soft goat cheese and scatter over beets. Dice chicken and either toss with or sprinkle over noodles.
Servings Per Recipe: 4
Per Serving: 20 g Fat, total, 6 g sat. fat, 344 kcal cal., 27 g pro., 569 mg sodium, 5 g fiber, 12 g sugar, 18 g carb.