grilled chicken and roasted beet salad


  • 1 Large Red Beets, scrubbed and trimmed

  • As Needed extra-virgin olive oil

  • To Taste salt

  • To Taste cracked black pepper

  • 1 Can Garbonzo Beans, Drained

  • 2 Chicken Breast

  • 1 Tablespoon Your Favorite Blackened Saskatchewan Rub

  • 4 Ounce Goat Cheese

  • 4 Cup Baby Greens

  • To Taste balsamic vinegar

  • To Taste extra-virgin olive oil




When ready to cook, set grill temperature to High and preheat, lid closed for 15 minutes.


Cut a piece of foil large enough to wrap completely around the beet. Place the unpeeled beet on the foil, drizzle a small amount of olive oil, lightly sprinkle with salt and pepper, then seal the foil around the beet.


Place the wrapped beet directly on the grill grate and roast for 25-30 minutes, or until tender. Remove from grill, unwrap carefully, and allow to cool.


Once the beet is cool enough to handle, peel the skin from the outside of the beet and discard. Slice or dice the beet into 1" cubes and set aside.


Distribute the garbanzo beans evenly on a baking sheet, grill friendly skillet or cast iron pan, drizzle with olive oil, and sprinkle with salt and pepper to taste.


Place the baking sheet on the Z Grill and toast the garbanzo beans for 25-30 minutes, or until they are golden brown and crunchy. Remove from the grill and allow to cool.


Season the chicken evenly with Blackened Saskatchewan rub and place on the grill for 15 minutes or until it reaches an internal temperature of 165℉. Remove chicken from the grill and let it rest for 10 minutes. Slice into strips and set aside.


In a large, shallow bowl lay the sliced chicken, beets, and dollops of goat cheese on the bed of baby greens. Sprinkle with garbanzo beans, salt, and cracked pepper. Drizzle balsamic and olive oil to taste. Serve and enjoy!

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