Chicken with rosemary-roasted beets and oranges

Paleo, Gluten Free, Dairy Free, Soy Free

2 Servings, 730 Calories/Serving

25 – 35 Minutes

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.

Ingredients

  • 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)

Instructions

1

Prep the beets and orange

Heat the oven to 400°F.
  • 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.
On one end of a sheet pan, toss together the beets, orange slices, rosemary, and 1 tablespoon oil, and season with salt and pepper. Spread in an even layer.

2

Brown the chicken

  • Pat the chicken dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the chicken, skin side down, and cook until the skin is golden brown but the meat is not yet cooked through, 4 to 5 minutes. Turn the chicken and cook for 30 seconds. Transfer the chicken, skin side up, to the other end of the sheet pan (do not wipe out the frying pan).

3

Roast the beets, orange, and chicken

Roast until the beets are tender and the chicken is cooked through, 12 to 15 minutes for the chicken and 15 to 20 minutes for the beets and orange. If the chicken is done first, transfer to a plate and keep warm.
While they roast, prepare the chard.

4

Prep and cook the chard

  • Strip the chard leaves from the stems; coarsely chop the leaves and stems, keeping them separate.
In the same pan used for the chicken, add 1 tablespoon oil, if needed, and warm over medium heat until hot but not smoking. Add the chard stems, season with salt, and cook, scraping up any browned bits from the bottom of the pan, until the stems begin to soften, 3 to 5 minutes. Add the chard leaves, season with salt, and cook, stirring occasionally, until the leaves wilt, 2 to 3 minutes. Remove from the heat and stir in the vinegar. Season to taste with salt and pepper.

5

Serve

Spoon 1 to 2 tablespoons parsley pesto onto individual plates and top with the chicken. Serve the chard and the beets and orange on the side; pass the remaining pesto at the table.

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

Similar Recipes

Beet, orange, and quinoa salad with goat cheese and curry vinaigrette
Vegetarian, Soy Free
BBQ meatloaf with roasted potatoes and green beans
Dairy Free
Barcelona chicken with Meyer lemon-olive sauce
paleo, Gluten Free, Dairy Free