Beets with Chicken, Goat Cheese and Pistachios Veggie Noodles

Beets with Chicken, Goat Cheese and Pistachios Veggie Noodles
Makes 4

Directions

  1. 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.
Nutrition Information for Beets with Chicken, Goat Cheese and Pistachios Veggie 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.