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 servings
Published: July 21, 2025
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Ingredients
- chicken breast 200 grams
- beetroot 200 grams
- extra virgin olive oil 20 grams
- sunflower seeds 20 grams
- raspberry balsamic vinegar 1 tablespoon
- turmeric powder 1 teaspoon
- hot paprika powder 0.5 teaspoons
- Herbes de Provence 1 teaspoon
- salt 1 pinch
- black pepper 1 pinch
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.