The Whole 30: Recipe Alert 2

Baked Balsamic Chicken & Beets
with green salad tossed in Orange Dijon Vinaigrette

Ingredients:
(Organic Ingredients whenever possible)

4, 4 oz chicken breasts (approx.)
3 med. sized beets (about 4 cups peeled and chopped)
1/2 cup balsamic vinegar (divided)
1/4 cup water
1/2 tbs 'Whole 30' approved Dijon mustard
2 tbs olive oil (divided)
1 tbs oregano
1 tbs basil
1/2 tsp Himalayan salt (plus a dash for the beets and vinaigrette, optional)
1 tbs sherry wine vinegar
1 tbs red wine vinegar
1 navel orange (zested and juiced)
4 cups red leaf lettuce (washed)
1/2 a cucumber (peeled & grated)
2 tbs chopped red onion
1/4 cup crushed walnuts (optional)


Method:
Bake Time- 45 minutes
Prepare chicken in an oven safe dish. In a small bowl combine 1/4 cup balsamic, olive oil, oregano, basil, and 1/2 the orange zest (using only 1/2 the orange), and pour evenly over the chicken. Let marinate for 15 minutes. Pre-heat oven to 350C- peel and chop beets; I sliced mine into rounds, you can chop if you prefer. Toss prepared beets in 1/4 cup of balsamic and water, and a dash of salt (optional) then spread out in an oven-safe dish & place in oven. Set timer for 15 minutes, then place the marinaded chicken in oven, and bake together for an additional 30 minutes. Prepare salad: in a small bowl whisk 1/2 tbs olive oil, sherry wine vinegar, wine vinegar (or 2 tbs of one-type),1/2 of orange juice (approx 4 tbs), Dijon, and a dash of salt (optional). Toss lettuce, cucumber and onions with the vinaigrette, then slice and garnish with the remaining orange (optional). Dinner is served:)

Enjoy! Let me know what you think- find me on facebook, pinterest, or instagram! I would love to hear from you <3

xoxoxo
-Steph