Instructions
step 1: Season chicken breasts with olive oil, garlic powder, salt, and pepper.
step 2: Heat a grill pan or skillet over medium-high heat. Cook chicken for 6-7 minutes per side, or until fully cooked and golden. Set aside to rest, then slice.
step 3: While the chicken cooks, bring two small pots of water to a boil. Add sliced carrots to one pot and cook for 5-6 minutes until tender. Drain and set aside.
step 4: Add sliced beets to the second pot and simmer for 20-25 minutes or until fork-tender. Drain and set aside.
step 5: In a separate pot, add eggs and cover with cold water. Bring to a boil, then reduce heat and simmer for 10 minutes. Transfer to an ice bath, peel, and slice.
step 6: Assemble the plate with sliced grilled chicken, boiled carrots, cooked beets, and sliced hard-boiled eggs. Garnish with fresh parsley if desired.
Storage and Reheating Tips.
Store each component in separate airtight containers in the fridge for up to 4 days. Reheat chicken and vegetables in the microwave or a skillet over medium heat. Eggs are best served cold or at room temperature. Avoid overcooking when reheating to maintain texture and flavor.
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