Beautiful to look at, but even more delicious to eat. Succulent grilled chicken with a smattering of Golden Beet Salsa—it’s a visual and tasty combo. Golden beets, rich in folic acid, and mustard seed, with healthy omega-3s, are considered smart foods for brain health.
In small saucepan, combine Dijon, honey, oil, juice, and seasonings. Stir over low heat until blended. Transfer to bowl. Add chicken and roll in sauce to evenly coat. Refrigerate for a couple of hours or overnight.
Grease grill and preheat to 350 F (180 C). Place chicken on preheated grill and barbecue, covered, for 5 or 6 minutes. Gently flip and continue to grill, covered, for 5 more minutes or until chicken registers 165 F (75 C) when tested with a meat thermometer inserted into thickest portion of the breast.
To make salsa, preheat oven to 375 F (190 C). Place beets in small, oven-safe saucepan with 1/4 cup (60 mL) water. Cover tightly and place in preheated oven. Bake for 40 to 50 minutes or until beets are tender when pierced. Remove and set aside.
When cool enough to handle, peel beets and cut into 1/2 in (1.25 cm) small dice. Place in bowl along with remaining salsa ingredients. Gently toss together. Cover and set aside. Salsa can be refrigerated for up to 2 days.
Serve each chicken breast with a spoonful of salsa scattered overtop. Drizzle with a little extra lemon juice, if you wish. Delicious served with grilled summer zucchini and a timbale of wild rice blend.
This recipe is part of the A Feast in Yellow collection.
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