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Recipe by Chanie Nayman

Honey-Glazed Baby Beets and Chicken Strips

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Meat Meat
Easy Easy
4 Servings
Allergens

Contains

- Tree nuts
30 Minutes
Diets

All we want for Pesach — fresh, bright, and heathful!      A Food Fight, Round 4 Recipe

Ingredients

Chicken

  • 1 (17.6-oz./500-g.) package Gefen Organic Beets

  • 1 pound (1/2 kilogram) thinly sliced chicken cutlets

  • tangerines, sliced

  • arugula

  • 1/4 cup toasted chopped pistachios

  • 1/4 cup toasted chopped pecans

  • sliced scallions and chopped parsley, for garnish (optional)

Marinade

  • 1 teaspoon kosher salt

  • 1/4 teaspoon black pepper

Dressing

  • salt, to taste

  • pepper, to taste


Wine Pairing

Elvi In Vita

Directions

Roast the Beets and Chicken

1.

Preheat oven to 450 degrees Fahrenheit.

2.

Combine marinade ingredients in a small bowl. Cut beets in half and place on a baking sheet. Drizzle with half the honey mixture. Roast for 10 minutes, then remove from oven.

3.

Turn oven setting to broil. Place chicken strips on a Gefen Parchment-lined baking sheet. Brush with remaining honey mixture and roast on the top rack of your oven for five minutes on each side.

To Serve

1.

Mix dressing ingredients well.

2.

To serve, place arugula on plate. Top with beets and tangerine slices, then a sliced chicken cutlet. Drizzle the dressing on top. Garnish with chopped nuts. If desired, garnish with scallions and chopped parsley.

Honey-Glazed Baby Beets and Chicken Strips

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