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Ambassador [Associate]
Ambassador [Associate]
  • 427 calories
  • 45 min
  • 4 servings


  • 4 medium beets
  • 1 lb chicken breasts, boneless skinless
  • 4 cloves garlic
  • 2 bunches kale
  • 2 oranges
  • black pepper
  • extra virgin olive oil
  • salt


  1. Heat the oven to 500°F.
  2. Wash and dry the fresh produce.
    • 4 medium beets
    • 2 bunches kale
    • 2 oranges
  3. Trim the ends and peel the beets; slice crosswise into ⅛-inch-thick rounds. Transfer to a baking sheet.
  4. Slice one orange into rounds and add to the beets. Juice the other 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.
    • 2 tbsp extra virgin olive oil
    • ½ tsp salt
    • ¼ tsp black pepper
  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.
    • 4 cloves garlic
  9. Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin fillets.
    • 1 lb chicken breasts, boneless skinless
  10. Season the chicken with salt and pepper on both sides.
    • ½ tsp salt
    • ½ tsp black pepper
  11. Heat a skillet over medium heat.
  12. Add olive oil to the skillet and swirl to coat the bottom.
    • 2 tbsp extra virgin olive oil
  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.
    • 2 tbsp extra virgin olive oil
    • ⅛ tsp salt
  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.
    • ½ tsp salt
    • ¼ tsp black pepper
  17. Divide the chicken, beet and orange slices, and the kale sauté between four plates (or two plates and two lunch containers). Enjoy!

Nutrition per Serving

Net Carbs


  • baking sheet pan
  • chef's knife
  • citrus juicer (optional)
  • colander
  • cutting board
  • garlic press (optional)
  • measuring spoons
  • mixing bowls
  • stainless steel or cast iron skillet
  • tongs
  • vegetable peeler