Chicken with rosemary-roasted beets and oranges
A classic combination, beets and oranges are ideal for a cleanse. Naturally sweet, they help fight sugar cravings. Roasting them with fresh rosemary takes both to a whole new level of deliciousness. You can peel the orange, but you may regret it. When roasted, the pith turns tender and sheds much of its bitterness. It’s our favorite part. Our house-made parsley pesto is loaded with vitamins A, C, and K.
- ¼ pound red beets
- ¼ pound golden beets
- 1 orange
- Fresh rosemary
- Two 6-ounce boneless skin-on chicken breasts
- 1 bunch chard
- 1 teaspoon sherry vinegar
- Sun Basket parsley pesto (parsley - pecans - fresh garlic - olive oil - salt - pepper)
Prep the beets and orange
- Scrub all of the beets and trim off the ends; cut the beets crosswise into ¼-inch-thick slices.
- If desired, using your hands or a sharp knife, peel the orange; cut the orange crosswise into ¼-inch-thick slices.
- Strip the rosemary leaves from the stems; coarsely chop the leaves.
Brown the chicken
- Pat the chicken dry with a paper towel; season generously with salt and pepper.
Roast the beets, orange, and chicken
While they roast, prepare the chard.
Prep and cook the chard
- Strip the chard leaves from the stems; coarsely chop the leaves and stems, keeping them separate.
Chef’s Tip Before adding the chopped rosemary to the beets and orange, pound or press the leaves on the cutting board with the back of a wooden spoon to release more of their flavorful essential oil.
Nutrition per serving: Calories: 730, Protein: 41 g, Total Fat: 53 g, Monounsaturated Fat: 35.5 g, Polyunsaturated Fat: 7.5 g, Saturated Fat: 8 g, Cholesterol: 105 mg, Carbohydrates: 23 g, Fiber: 7 g, Added Sugar: 0 g, Sodium: 1050 mg
Contains: tree nuts