“This is pretty darn healthy, and simple! I just threw this on my pan and it tasted surprisingly tasty, and pink!” - by Kim
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Mix the ginger into the diced chicken until thoroughly combined; set aside. Pour half of the liquid from the can of beets into a large skillet. Bring to a boil over high heat, then stir in the chicken. Cook and stir until the liquid evaporates, about 5 minutes. Pour the beets and the remaining liquid into the pan along with the mushrooms and onion. Continue cooking and stirring until the liquid has evaporated once again, about 5 minutes more.
Nutrition
Amount Per Serving (4 total)
- Calories
- 167 cal
- 8%
- Fat
- 2.6 g
- 4%
- Carbs
- 11.5 g
- 4%
Based on a 2,000 calorie diet
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Reviews (5)
Rate This Recipe
"We love beets, and at only 167 calories per serving, I couldn't pass this up. I added garlic, salt and pepper, but it still could have used some more flavor. Also, the presentation is sort of strang..." See moree. Everything is pink, that's for sure. And, since the chicken is cut up into pieces, I actually couldn't tell the difference between the chicken and the mushrooms on my plate. Next time I make this (and I will make it again, for sure), I'll leave the chicken breasts whole and saute the chicken, mushrooms, and onions with the spices before adding the beets, and maybe skip the juice. Overall, tasty recipe! Four stars for creativeness and taste, three stars for presentation."
Alyson 12
"This was an awesome recipe. I also didn't cut the chicken up small. I cut the chicken in chunks and added the beets last so the entire dish did not go pink. For more flavor, I added ginger, dill, b..." See moreasil a bit of coconut powder and a can of cream of mushroom soup for a more saucier dish (to serve with rice). It was a big hit."
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