Roasted Chicken Breast, Beets, and Garlic Kale

This is a perfect example of a typical weekday meal for me: Some kind of protein, a green (in this case kale), and another veggie (beets). When thinking about meals, I always consider color (different colored produce contains different kinds of good-for-you phytonutrients, so eating a variety of colors provides a smorgasbord of disease-fighting compounds.)

If you’re not familiar with cooking kale or beets, check out the recipes below to see just how easy it is. And, if you don’t think you like their taste, I urge you to give them a try. The way I cook beets brings out their natural sweetness and the roasted garlic makes the kale taste so good you could eat the entire bunch (which I do on a regular basis.)

Monday Night Chicken

This recipe comes from my wonderful sister, Leah. It’s bursting with flavor and this method of cooking the chicken breasts (starting on the stove and finishing in the oven) makes them totally tender and juicy. In fact, I commented last night, “This chicken tastes like it’s from Boston Market, but without any of the grease.” By the way, it’s called Monday Night Chicken, but you can make it any day of the week.

(Serves 2)

Set the oven to 425. Heat an oven-safe pan on medium heat on the stove. Add about 1-2 Tbsp olive oil plus 1 Tbsp butter. While that’s heating, take two bone-in, skin-on chicken breasts and season with salt, pepper, paprika, and garlic powder. Once the butter is melted place the chicken in the pan, skin side down, and cook for about 5 minutes. Flip and cook on the other side 5 minutes more. Finally, place the pan in the oven and cook 15-20 minutes.

Roasted Beets

Set the oven to 450. Take two beets, remove the stems and, using a vegetable peeler, peel off the skin. Slice each beet in half, slice each half in half again, and then cut horizontally into small 1/4-inch thick pieces. Place the beets in the middle of a slice of foil on a rimmed baking sheet. Drizzle with olive oil, season with salt and pepper, and seal into a packet (this traps the steam and helps them cook). Place in oven and cook 30-45 minutes (the longer you leave them in there, the softer and sweeter they get, which is how I like them.)

Garlic Kale

Set the oven to 450. Rinse kale, remove tough stems with a knife, and tear leaves into bite-sized pieces. Place on rimmed baking sheet. Thinly slice 4-5 garlic cloves and sprinkle on top of kale. Drizzle kale and garlic with olive oil (about 1 Tbsp) and season with salt and pepper. Place in oven and cook for about 10 minutes.

Pre-cooked kale

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