Chicken & Sautéed Kale with Roasted Beet & Orange Slices

Directions

1. Roast the beets and orange slices: heat the oven to 500°F, slice the peeled beets into thin rounds and halve one orange crosswise, then toss with oil, salt, and pepper on a baking sheet and roast until tender, about 15–20 minutes.
2. Meanwhile, trim and chop the kale: fold the leaves in half, remove the stems, roughly chop the greens, and cut the stems into 1-inch pieces; mince the garlic and keep it handy.
3. Prepare the chicken: slice the chicken horizontally to form thin fillets, then season both sides with salt and pepper.
4. Sear the chicken: heat a skillet over medium and add a thin layer of oil; cook the chicken pieces until browned and cooked through, 2–4 minutes per side, then transfer to a plate.
5. Sauté the stems and aromatics: add a little more oil to the skillet and cook the kale stems until they begin to soften, about 3–4 minutes; add the minced garlic and cook briefly until fragrant.
6. Finish the greens: add the kale leaves and the orange juice to the skillet, season with salt and pepper, and cook until the leaves wilt and are tender, about 2–3 minutes; remove from heat.
7. Plate and serve: divide the chicken, the beet and orange slices, and the kale sauté between two plates or containers, and enjoy.