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Herb Chicken with Roasted Carrots and Beet Citrus Salad Recipe

Herb Chicken with Roasted Carrots and Beet Citrus Salad recipe


This is a yummy meal with chicken, carrots, and a beet salad with orange. We cook the chicken with herbs and roast the carrots until they are sweet. The beet salad has orange pieces in it. It's a healthy and colorful dinner!


4 medium beets
1 lb chicken breasts, boneless skinless
1 tbsp dried Italian herbs
4 medium carrots
2 oranges
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1/2 tsp salt
1/4 tsp black pepper
4 cloves garlic
1 bunch kale


Preheat the oven to 425°F.
Wash and peel the beets and carrots. Slice the beets into 1/4-inch-thick rounds and cut the carrots into 3-inch sticks.
Place the beets and carrots on a baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with salt and pepper, and toss to coat.
Roast in the oven for 25 minutes, or until tender and slightly caramelized.
While the vegetables are roasting, prepare the chicken. Cut the chicken breasts in half horizontally to create thin fillets.
Season the chicken fillets with salt, pepper, and dried Italian herbs.
Heat a skillet over medium heat and add 1 tablespoon of olive oil.
Cook the chicken for 3-4 minutes on each side, or until fully cooked and golden brown. Transfer to a plate and cover to keep warm.
Peel and mince the garlic. Wash the kale, remove the stems, and chop the leaves.
In the same skillet used for chicken, add the minced garlic and sauté for 30 seconds.
Add the chopped kale and sauté until wilted, about 3-4 minutes. Remove from heat.
Peel and segment the oranges, removing any seeds.
In a small bowl, whisk together the balsamic vinegar and remaining olive oil to create a dressing.
In a separate bowl, combine the roasted beets, orange segments, and dressing. Toss gently.
To serve, divide the herb chicken, roasted carrots, and beet citrus salad among four plates.

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