Cajun Honey Glazed Chicken Salad ft. Roasted Beets

Woooo this warm weather has got me PUMPED up. Nothing beats summer meals and barbecuing! Tonights menu included BBQ’ed chicken and BBQ’ed roasted beets on a bed of kale greens and many other nutrition boosters.

This recipe is for 3 people:

For the Cajun Honey Glazed Chicken:
3 tbsp honey
1 garlic clove, crushed
1/4 tsp cumin
2 tbsp olive oil
1 tbsp cajun seasoning
+ 3 boneless, skinless chicken breasts

1. Light the BBQ (med-high heat).
2. Combine and mix ingredients — coat 3 chicken boneless, skinless chicken breasts with the glaze.
3. Place on the BBQ. Cook thoroughly (~20 minutes) until no pink throughout.

For the Roasted BBQ’ed Beets
You will need:
1 or 2 large beets.
2 tbsp olive oil
1/4 tsp sea salt
1 tsp ground pepper

1. Scrub and wash the beets.
2. Slice into thin wedges. Place on a microwave safe plate and microwave for 2 minutes to pre-cook.
3. On a piece of tin foil, add 1 tbsp of olive oil.
4. Add the pre-cooked beets. Add 1 more tbsp of olive oil drizzled evenly on top of beets.
5. Sprinkle with ~1/4 tsp ground sea salt and 1 tsp ground pepper.
6. Add on the BBQ wrapped in tinfoil with the chicken. Cook for ~10 minutes — Until you can poke with a fork and they are soft 🙂

For the salad:
1/2 bunch of kale, washed and massaged, chopped
1 cup spinach
1/3 cup maple glazed pecans
1/2 cup chickpeas, rinsed & drained
1/3 cup feta cheese, crumbled
1/4 cup dried cranberries
1/2 a large cucumber, chopped
1 small avocado, diced.

Distribute salad equally, add beets on top, and slice each chicken breast to add on top also.
Use your own favourite dressing or make a quick little homemade Balsamic like I did:

Balsamic dressing:

1/3 cup Balsamic vinegar
1/4 cup olive oil
3 tbsp natural honey
1 tsp of lemon juice
1 garlic clove, crushed