Chicken breasts and parsley-pecan pesto with roasted beets and oranges

In order to bring you the best organic produce, some ingredients may differ from those depicted.

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Chicken breasts and parsley-pecan pesto with roasted beets and oranges

Gluten-Free, Paleo, Soy-Free, Dairy-Free, Lean & Clean

2 Servings, 420 Calories/Serving

25–40 Minutes

Roasting oranges may become your new favorite culinary trick. For rich winter flavor, we pair them with rosemary and beets to accompany chicken breasts and our parsley pesto.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¼ pound red beets
  • ¼ pound golden beets
  • 1 orange
  • 2 sprigs fresh rosemary
  • 2 boneless skin-on chicken breasts (about 6 ounces each)
  • 5 ounces chopped kale
  • 1 teaspoon sherry vinegar
  • Sun Basket parsley-pecan pesto (fresh parsley - pecans - olive oil - fresh garlic - salt - pepper)

Nutrition per serving

Calories: 420, Protein: 43g (86% DV), Fiber: 5g (20% DV), Total Fat: 31g (48% DV), Monounsaturated Fat: 19g, Polyunsaturated Fat: 5g, Saturated Fat: 5g (25% DV), Cholesterol: 105mg (35% DV), Sodium: 330mg (14% DV), Carbohydrates: 17g (6% DV), Total Sugars: 16g, Added Sugar: 0g (0% DV).
Contains: Tree Nuts (pecan)

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the beets and orange

Heat the oven to 400°F.
  • Scrub the red and golden beets and trim off the ends; cut the beets crosswise into ¼-inch-thick slices.
  • Using your hands or a sharp knife, remove the peel from the orange; cut the fruit crosswise into ¼-inch-thick slices. Discard any seeds.
  • Strip the rosemary leaves from the stems; coarsely chop enough leaves to measure 2 teaspoons.
On one end of a sheet pan, toss together the beets, orange slices, rosemary, and 2 to 3 teaspoons oil; season with salt and pepper and spread in an even layer. Let stand while you prepare the chicken.


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 2 to 3 teaspoons 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 clean the frying pan.


Roast the chicken, beets, and orange

Transfer the sheet pan to the oven. Roast until the chicken is cooked through and the beets and orange are tender and lightly browned, 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 the chicken, beets, and orange roast, prepare the kale.


Cook the kale

In the same frying pan used for the chicken, if dry, add 2 to 3 teaspoons oil. Warm over medium heat until hot but not smoking. Add the kale, season with salt, and cook, scraping up any browned bits from the bottom of the pan, until the kale is just wilted, 3 to 5 minutes. Remove from the heat and stir in the vinegar. Season to taste with salt and pepper.


Spoon 1 to 2 tablespoons parsley-pecan pesto onto individual plates and top with the chicken. Serve the kale and the beets and orange on the side. Pass the remaining pesto at the table.