Citrus Roasted Chicken with Orange and Beet Salad

Name: Citrus Roasted Chicken with Orange and Beet Salad
Ingredients: 2 RANGER® Free Range Boneless Skinless Chicken Breasts; 4 medium red beets, tops removed; 3 tbsp. vegetable oil; Kosher salt; freshly ground black pepper; 1/4 cup orange marmalade; 1 tsp. Dijon mustard; 1 clove garlic minced; 1 tsp. minced rosemary; 2 tbsp. Champagne vinegar; 1 tsp. minced fresh thyme; 4 tbsp. olive oil; 1/2 red onion, thinly sliced; 3 blood orange, cara cara orange and navel orange, peeled, sliced into thin rounds; 1/4 cup chopped walnuts, toasted; 2 tbsp. chopped fresh parsley

www.drapervalleyfarms.com

View full recipe on www.drapervalleyfarms.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.drapervalleyfarms.com.

Share this recipe:

Cooking tools:

Mandoline
Instant-read thermometer
Pastry brush
Oven
Baking sheet
Aluminum foil
Paper towel
Mixing bowl
Whisk
Peeler
Chef's knife
Cutting board
Measuring spoon
Measuring cup
Fork

Ingredients

2 RANGER® Free Range Boneless Skinless Chicken Breasts
4 medium red beets, tops removed
3 tbsp. vegetable oil
Kosher salt
freshly ground black pepper
1/4 cup orange marmalade
1 tsp. Dijon mustard
1 clove garlic minced
1 tsp. minced rosemary
2 tbsp. Champagne vinegar
1 tsp. minced fresh thyme
4 tbsp. olive oil
1/2 red onion, thinly sliced
3 blood orange, cara cara orange and navel orange, peeled, sliced into thin rounds
1/4 cup chopped walnuts, toasted
2 tbsp. chopped fresh parsley