Recipe description
June 21, 2026
Chicken with beetroot salad
A fiber-friendly chicken dish with beetroot salad for gentle digestion
88%
General Gut Health Match
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Overall
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from beetroot and vegetables.
- Includes colorful plant foods that support dietary diversity.
- Balanced with lean protein and healthy fats for steady digestion.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Chicken, breast
2
piece
Beetroot
3
piece
Salad
1
bowl
Feta cheese
0.5
cup
Onion, red
0.5
piece
Oil, olive
2
tablespoon
Lemon
1
piece
Instructions
1
Preheat a grill or pan over medium heat.
2
Season the chicken breasts with salt, black pepper, and olive oil.
3
Grill the chicken for 6-7 minutes on each side until fully cooked.
4
Meanwhile, peel and slice the beetroot.
5
In a bowl, combine the sliced beetroot, mixed greens, lemon juice, and a drizzle of olive oil.
6
Serve the grilled chicken alongside the beetroot salad.
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Nutrition
430 kcal
Calories
30 g
Protein
30 g
Carbohydrates
6 g
Fiber
8 g
Sugar
14 g
Fat
3 g
Saturated fat
0.9 g
Salt
FAQ
Is this dish gluten-free?
Yes, if prepared with gluten-free ingredients (plain chicken, beetroot, vegetables, olive oil, herbs). Check any sauces or grains you add.
Can I substitute beetroot?
Yes, you can use roasted carrots or fennel; beetroot adds color and fiber, but you can adjust if you don’t like it.
How long does it take to cook?
Total time is about 25–35 minutes. Cook the chicken until it reaches an internal temperature of 74°C (165°F).
Can I make this ahead of time or store leftovers?
Yes, leftovers keep in the fridge for 3–4 days. Store the chicken and salad separately to maintain texture.
What are good sides for fiber and gut health?
Serve with quinoa, brown rice, or whole-grain bread, and add extra greens to boost fiber.
Can I make this dairy-free or vegetarian?
Dairy-free yes; vegetarian not if you include chicken. For a vegetarian version, substitute with chickpeas or tempeh.
How should I store and how long will it last?
Store in an airtight container in the fridge; beetroot salad lasts 2–3 days and chicken 3–4 days; freezing is optional.
Are there any common allergens to watch for?
None obvious from the base ingredients, but if you add nuts, dairy, or sauces, adjust accordingly and avoid cross-contamination with gluten.
How can I season it for more flavor without compromising gut health?
Use herbs, lemon juice, and olive oil; a touch of pepper, mustard, or garlic can enhance aroma.
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