Chicken with rosemary-roasted beets and oranges
Beets and oranges are a classic combination. But roasting them with fresh rosemary takes both to a whole new level of deliciousness. You can peel the orange if you like, but in the hot oven, the pith turns tender and sheds its bitterness. The rosemary adds a lovely herbal note. Our house-made parsley pesto ties everything together, for a dish that’s as good-looking as it is good to eat.
- ½ pound 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 oranges
- Scrub the beets and trim the root and stem ends; cut the beets into ¼-inch-thick slices.
- Peel the orange, if desired; 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 chicken, beets, and oranges
Cook the chard
- Strip the chard leaves from the stems; coarsely chop the leaves and the stems, keeping them separate.
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 g
Contains: tree nuts