Easy for Entertaining
Orange Salsa Chicken
Spinach Salad with Roasted Fennel and Onion
Ingredients
- 2 (6-oz) boneless, skinless chicken breasts
- 1 Tbsp avocado oil
- 1 orange, peeled and sectioned
- 1 green onion, chopped
- 2 tsp fresh lime juice
- 2 tsp raw honey
- 2 tsp chopped fresh flat-leaf parsley
Instructions
- Pound chicken to ½-inch thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Sprinkle chicken lightly with kosher salt and pepper.
- Cook chicken in hot oil in a nonstick skillet over medium-high heat 4 to 5 minutes per side or until done.
- Combine orange, onion, lime juice, honey, and parsley in a small bowl; season with kosher salt and pepper to taste. Spoon salsa over chicken.
Side Dish Ingredients
- 1 fennel bulb, trimmed and sliced
- 1 small red onion, halved and sliced
- 3 Tbsp avocado oil, divided
- 1 Tbsp red wine vinegar
- ½ Tbsp raw honey
- ¼ tsp kosher salt
- ¼ tsp pepper
- 1 (5-oz) pkg baby spinach
Side Dish Instructions
- Preheat oven to 450°F. Combine fennel, onion, and 1 Tbsp oil on a rimmed baking sheet; sprinkle lightly with salt and pepper.
- Bake 15 to 20 minutes or until tender, turning once.
- Meanwhile, whisk together 2 Tbsp oil, vinegar, honey, kosher salt, and pepper.
- Toss spinach with roasted fennel and onion; drizzle with vinaigrette.
Paleo Meal Plan
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