Oven Baked
Roasted Orange-Rosemary Chicken
Kale, Apple, and Walnut Salad
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Ingredients
- 6 bone-in, skin-on chicken breasts
- 2 Tbsp orange zest
- ⅓ cup fresh orange juice
- 3 Tbsp finely chopped fresh rosemary
- 4 cloves garlic, minced
- 1 tsp kosher salt
- ½ tsp pepper
Instructions
- Preheat oven to 425°F. Place chicken on a rimmed baking sheet.
- Combine orange zest, orange juice, rosemary, garlic, salt, and pepper; drizzle over chicken, and rub into meat.
- Bake 45 minutes or until done.
Side Dish Ingredients
- 1 cup raw walnuts
- 2 (5-oz) pkg baby kale
- ½ cup thinly sliced red onion
- 2 apples, cored and thinly sliced
- 2 Tbsp fresh lemon juice
- 2 tsp raw honey
- 3 Tbsp extra virgin olive oil
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Toast nuts in a dry skillet over medium heat 4 to 5 minutes or until fragrant.
- Combine kale, nuts, and onion in a bowl.
- Toss apples with juice and honey; add to salad. Drizzle salad with oil, and sprinkle with salt and pepper; toss.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
