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 orange
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Carb-Conscious, No Added Sugar, Protein Plus
2 Servings, 710 Calories/Serving
25–40 Minutes
In this organic chicken dish, oven roasting brings out the sweetness of the beet and tames the acidity of the orange. Garlicky, nutty pesto is the yin to their yang. Hungry yet?
In your bag
- 2 organic boneless skinless chicken breasts (about 5 ounces each)
- ½ pound peeled roasted beets
- 1 organic orange
- 2 sprigs organic fresh rosemary
- 3 ounces organic shredded kale or other leafy greens
- 1 tablespoon sherry vinegar
- Sunbasket parsley-pecan pesto (extra virgin olive oil - pecans - parsley - garlic - kosher salt - black pepper)
Nutrition per serving
Calories 710, Total Fat 53g (68% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 710mg (31% DV), Total Carb. 27g (10% DV), Fiber 8g (29% DV), Total Sugars 15g (Incl. 0g Added Sugars, 0% DV), Protein 38g
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, Sesame.
Instructions
Wash produce before use
1
Prep and brown the chicken
Heat the oven to 400°F.
- 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 and cook until browned but not yet cooked through, 4 to 5 minutes. Turn the chicken and cook for 30 seconds. Transfer the chicken to the one end of a sheet pan [to a sheet pan]. Do not clean the frying pan.
While the chicken is cooking, prepare the remaining ingredients.
2
Prep the remaining ingredients
- Cut a small corner from the beet packaging and drain off any excess liquid; cut the beets crosswise into ¼-inch-thick rounds.
- Using your hands or a sharp knife, peel the orange. Cut the fruit crosswise into ¼-inch-thick slices. Discard any seeds.
- Strip the rosemary leaves from the stems and coarsely chop enough to measure 2 teaspoons [4 tsp]. Save any remaining rosemary for another use.
3
Roast the chicken, beets, and orange
On the other end of the sheet pan [on a 2nd sheet pan], toss together the beets, orange, rosemary, and 2 to 3 teaspoons oil; season with salt and pepper and spread in an even layer. Transfer the sheet pan[s] to the oven. Roast until the chicken is cooked through and the beets and orange are warmed through, 12 to 15 minutes. Meanwhile, prepare the kale.
4
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. Working in batches if needed, stir in the kale, season with salt, and cook, scraping up any browned bits from the bottom of the pan, until the kale is just wilted, 1 to 2 minutes. Remove from the heat and stir in 1 teaspoon [2 tsp] vinegar. Season to taste with salt and pepper and more vinegar if desired.
Serve
Transfer the kale, beets, and orange to individual plates. Spoon 1 to 2 tablespoons parsley-pecan pesto onto each plate, top with the chicken, and serve the remaining pesto on the side.
Kids Can!
- Peel the orange by hand.
- Strip the rosemary leaves.
- Toss the beets, orange, and rosemary with oil and season.
- Spoon the pesto onto plates.