Chicken Breasts and Parsley-Pecan Pesto with Roasted Beet and Orange
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?
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Cooking tools:
- Oven
- Stove
- Paper towel
- Skillet
- Baking sheet
Ingredients
- 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)
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