Ingredients serve 4

Organic orange

Organic fresh rosemary

Chicken options

Organic boneless skinless chicken breasts

Sherry vinegar

sunbasket parsley – pecan pesto

(Extra virgin olive oil, pecans, parsley, garlic, garlic, kosher-salt, black pepper).

For the pastry

kosher salt, freshly ground black pepper – olive oil

From the beet and orange

1. Scrub the beet, cut the best crosswise into 1/4 inch thick rounds .
2. Using your hands or a sharp knife , peel the orange . Cut the fruit crosswise into 1/4 -inch thick slices . Discard the seeds
3. Strip the rosemary leaves from the stems and coarsely chopenough to measure 2 tablespoons . Save the remaining rosemary for another use .
4. On one end of a sheet pan the best orange , rosemary and 2 to 3 teasepoon oil ; season with salt and pepper and spread in the even layer . Let stand while you prepare the chicken .
5. Prep and brown the chicken .
6. Pat the chicken dry with a paper towel season generously with salt and peppe .

In a large frying pan over medium high heat, warm2 to 3 teasepoon until hot but not smoking . Add the chicken and cook for 30 seconds . Transfer the chicken to the end of the sheet pan . Do not clean the frying pan .

Roast the chicken and orange. Tranfer the sheet pans to the oven . Roast until the chicken is cooked through and the best and orange are tender and lightly browned 12 to 15 minutes for the chicken and 15 to 20 minutes for the beet and orange . If the chicken is done first , transfer to a plate and cover to keep warm . Meanwhile prepare the kale

Cook the kale . In the same frying pan used for the chicken , if dry add 2 or 3 tablespoon oil. Warm over medium heat until hot but not smoking . Working in batches if needed, stir in the kale, season with salt and cook scraping up any browned bits from the bottom of the pan until the kale is wilted , 1or 2 minutes . Remove from the heat and stir in 1 teasepoon 2 (tsp) vinegar . Season to taste with salt and pepper and more vinegar if desired.

Serve . Transfer the kale , beet and orange in individual plates . Spoon 1 or 2 tablespoons parsley pecan – pesto onto each plate, top with the chicken and serve the remaining pesto on the side.

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