Name: Herb roasted chicken and beets
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken breast, pounded to 1-inch thickness; 5 oz beets, peeled and cut into 3/4-inch wedges; 1/3 cup buckwheat groats; 2/3 cup water; 1 tbsp extra virgin olive oil; 2 tsp lemon juice; 2 cloves garlic, minced; 2 1/4 tsp fresh thyme, leaves stripped; 3/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped

Instructions

Prep 15 min · Cook 35 min

Preheat your oven to 400°F. In a small bowl, whisk together the olive oil, garlic, thyme, and half the salt and pepper. Place the beet wedges on a half-sheet pan and toss with half of the oil mixture. Roast for 15 minutes.
While the beets roast, season the chicken with the remaining oil mixture. Move the beets to one side of the pan and place the chicken on the other side. Roast for 20 to 25 minutes until the beets are fork-tender and the chicken is fully cooked. Done when opaque in the center, 165°F.
While the chicken and beets roast, bring the water to a boil in a small saucepan over high heat. Add the buckwheat and the rest of the salt. Cover, reduce heat to low, and simmer for 10 to 12 minutes until the water is absorbed. Remove from the heat and let it rest, covered, for 5 minutes.
Let the chicken rest for 5 minutes, then slice. In a small bowl, combine the parsley with all but 1 teaspoon of the lemon juice. Toss the chicken with the parsley mixture. Fluff the buckwheat with a fork.

Nutrition

Ingredients

Instructions

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