This is a tasty chicken recipe that is prepared in one pan. Be sure to set your oven to its lowest temperature so you can keep everything warm until serving. I like to pound the chicken breasts to a uniform thickness so that they cook evenly. The recipe uses both the beet roots and greens. Did you know that beet greens are more nutritious than the root? If you are short on beet greens, add another quick-cooking green like chard or spinach to fill them out.
Adapted from epicurious.com.
- coconut oil - 1 Tbsp
- pastured butter - 2 Tbsp, room temperature
- grated orange rind - 1/2 Tbsp
- boneless, skinless chicken breasts - 3
- beets - 4 medium
- beet greens - 1 bunch, roughly chopped
- medium yellow onion - 1/2
- sea salt - to taste
- freshly ground black pepper - to taste
- raw, unfiltered apple cider vinegar - 2 tsp (I use Bragg.)
- water - 1/3 cup
- Preheat oven to 170 degrees F. Place dinner plates in the oven.
- Combine orange peel and 1 1/2 Tbsp butter in a small bowl. Set aside.
- Peel beets using a vegetable peeler, cut into quarters, then shred using a food processor attachment or hand shredder. Set aside.
- Place chicken breasts on a firm work surface, such as a cutting board. Season with salt and pepper. Cover with plastic wrap and pound with a rolling pin or the flat side of a meat tenderizer until they are about 1/4 to 1/3-inch thick.
- Warm coconut oil in a large skillet. Saute chicken for 4 minutes per side or until cooked through. Work in batches, as necessary. Transfer one cooked chicken breast to the center of each plate.
- Add onions and saute about 1 minute or until they begin to soften. Add beet greens to the onions. Toss gently and cook about 2 minutes or until beet greens are just wilted but still bright green. Add 1 tsp vinegar to the pan and toss to coat. Saute for about 30 seconds, then transfer alongside chicken on the warm plates.
- Add grated beets and 1/3 cup water to the skillet. Cover and cook 3-4 minutes, stirring occasionally. Remove cover and continue to saute until water is almost evaporated, about 1 minute. Add 1 tsp vinegar and stir for about 30 seconds, stirring frequently. Season with salt and pepper and transfer to plates.
- When ready to serve, use oven mitts to remove plates from oven, top chicken with orange butter, and garnish with additional orange rind, if desired.