Chicken with Broccolini and Beet Salad

Cooking time: 45 minutes Servings: 4

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Ingredients:

• 4 chicken breasts, skinless, boneless

• 1 cup red onion, sliced

• 4 red beets, trimmed

• 2/3 cup water

• 2/3 cup cider vinegar

• 1 teaspoon garlic powder

• 1 teaspoon paprika

• 1 teaspoon ground cumin

• 6 tablespoons extra-virgin olive oil

• 12 oz Broccolini, trimmed and steamed

• 1 garlic clove

• 1/2 cup flat-leaf parsley leaves, chopped

• 2 oranges, peeled and sliced

• Fresh dill, chopped

• Salt, pepper, to taste

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Instructions:

1. Add water and vinegar to a saucepan and bring to a boil over medium heat. Add onion and cook for 1 minute. Remove from heat and let rest for 5 minutes, drain.

2. Wrap the beets in foil or parchment paper. Microwave for 8 minutes, let cool slightly and cut into wedges.

3. Preheat oil in a skillet over medium heat.

4. Mix garlic powder, paprika, cumin and salt in a bowl, rub the chicken with the mixture. Add chicken to the skillet and cook for about 6 minutes per side. Let cool for 5 minutes, slice.

5. Add garlic to a food processor or a blender, process until chopped. Add parsley and pulse until chopped. Add about 5 tablespoons oil, vinegar and salt, process until smooth.

6. Mix beet, broccolini, salt, onion, orange slices and chicken in a bowl. Drizzle with the parsley garlic sauce and top with dill. Toss well to combine and serve.

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Nutritional info (per serving)

580 calories

25g fat

47g carbohydrate

43g protein