Dinner

Chicken and Saut?ed Kale with Roasted Beet and Orange Slices, Mealime is for Dinner.

Chicken and Saut?ed Kale with Roasted Beet and Orange Slices, Mealime takes 5 minutes to prepare.

Chicken and Saut?ed Kale with Roasted Beet and Orange Slices, Mealime takes 35 minutes to cook.

Chicken and Saut?ed Kale with Roasted Beet and Orange Slices, Mealime makes 2 servings.

The ingredients for Chicken and Saut?ed Kale with Roasted Beet and Orange Slices, Mealime are:

3 serving Beetroot, raw, 2in beet, 82g
8 oz boneless ,skinless chicken breast
2 clove Garlic
2 cup, chopped Kale
1 large (3-1/16" dia) Oranges
3 serving Bertolli EVOO (1 tbsp)
.875 tsp Salt
.5 tsp Pepper, black

Here is how you make Chicken and Saut?ed Kale with Roasted Beet and Orange Slices, Mealime:

1 - Heat the oven to 500?F.2 - Wash and dry the fresh produce.3 - Trim the ends and peel the beets; slice crosswise into ⅛-inch-thick rounds. Transfer to a baking sheet.4 - Halve the orange crosswise. Slice one half into rounds and add to the beets. Juice the other half into a bowl and set aside for later.5 - Drizzle the beet and orange slices with olive oil and sprinkle with salt and pepper; toss to coat.6 - Place the sheet in the oven and roast until the beet slices are tender, 15 to 20 minutes.7 - Fold the kale leaves in half lengthwise and slice off the stems. Roughly chop the leaves and transfer to a medium bowl. Cut the stems into 1-inch pieces and transfer to a separate bowl.8 - Peel and mince the garlic; transfer to a small bowl.9 - Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin fillets.10 - Season the chicken with salt and pepper on both sides.11 - Heat a skillet over medium heat.12 - Add olive oil to the skillet and swirl to coat the bottom.13 - Place the chicken in the skillet and cook until it is browned and cooked through, 2 to 4 minutes per side. Transfer to a plate.14 - Once the chicken has been transferred, add more olive oil to the skillet. Then add the kale stems and season with a little salt; cook until they begin to soften, 3 to 4 minutes.15 - Add the garlic to the skillet and stir with the kale stems until fragrant, 15 to 30 seconds.16 - Add the kale leaves and pour in the orange juice. Season with more salt and pepper. Stir well and cook until the leaves wilt, 2 to 3 minutes. Remove from the heat.17 - Divide the chicken, beet and orange slices, and the kale saut? between two plates (or one plate and one lunch container).Serving Size: Makes 2 servingsNumber of Servings: 2Recipe submitted by SparkPeople user TERRY220.

The nutritional information for Chicken and Saut?ed Kale with Roasted Beet and Orange Slices, Mealime is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 428.0

• Total Fat: 24.1 g
• Cholesterol: 65.0 mg
• Sodium: 1,364.0 mg
• Total Carbs: 31.2 g
• Dietary Fiber: 8.4 g
• Protein: 28.5 g