Spiced Ground Chicken Thigh Skillet with Roasted Beets and Melted Cheese

Preheat the oven to 200°C. Peel and cut beets into 1-inch wedges, then toss them in a bowl with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet lined with parchment paper.

Place the baking sheet with beets in the preheated oven at 200°C. Roast for approximately 35-40 minutes, turning halfway, until fork-tender and slightly caramelized at the edges.

In a large mixing bowl, combine ground chicken with olive oil, cumin, smoked paprika, garlic powder, salt, and pepper. Mix thoroughly with your hands or a spoon to ensure even seasoning.

Heat a large skillet over medium heat with olive oil until shimmering. Add the seasoned chicken mixture, breaking it apart with a wooden spoon. Cook at medium heat for 10-12 minutes, stirring occasionally, until fully cooked and browned with no pink remaining.

Reduce skillet heat to low. Sprinkle shredded cheese evenly over the cooked chicken. Cover the skillet with a lid for 3-5 minutes until the cheese is fully melted and bubbly.

In a small bowl, whisk together olive oil, finely chopped parsley, lemon juice, and salt to create a light dressing for the beets.

Remove beets from the oven once tender. Transfer to a serving dish and drizzle with the prepared herb dressing while still warm to absorb the flavors.