Sumac-Kissed Chicken & Roasted Beet Power Bowl

Ingredients

• 2 medium Boneless, skinless chicken thighs
• 2 medium Medium beets
• 3 tablespoons Extra virgin olive oil
• 1.5 teaspoons Sumac
• 2 cloves Garlic
• 0.5 teaspoon Black pepper
• 1 whole Fresh lemon
• 1 tablespoon Fresh dill
• 4 cups Arugula
• 0.25 cup Walnuts

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium bowl, toss the peeled and cut beet wedges with 1 tablespoon of olive oil, half of the minced garlic, and a pinch of black pepper. Spread them in a single layer on one side of the prepared baking sheet.
3. In the same bowl, combine the chicken thighs with 1 tablespoon of olive oil, sumac, the remaining minced garlic, and a pinch of black pepper. Place the seasoned chicken on the other side of the baking sheet.
4. Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature 165°F/74°C) and the beets are tender. Flip the chicken and beets halfway through cooking for even browning.
5. While the chicken and beets are roasting, prepare the lemon-dill vinaigrette. In a small bowl, whisk together the juice of half a lemon, 1 tablespoon of olive oil, and the chopped fresh dill. Season with a tiny pinch of black pepper.
6. In a large bowl, combine the fresh arugula and chopped walnuts. Drizzle with the prepared lemon-dill vinaigrette and toss gently to coat.
7. To serve, divide the dressed arugula and walnut salad between two bowls. Slice the cooked chicken thighs and arrange them over the salad. Add the roasted beet wedges to each bowl. Squeeze the remaining lemon juice over the entire dish, if desired, for extra zest.

Nutrition (per serving)