Marinate Ahead
Chicken Saltimbocca
Roasted Beet Salad with Orange Vinaigrette
Ingredients
- 6 (6-oz) boneless, skinless chicken breasts
- ½ tsp salt
- ¼ tsp pepper
- 12 fresh sage leaves
- 6 thin slices prosciutto
- 2 Tbsp avocado oil
- ¾ cup organic chicken bone broth (or use organic chicken broth), divided
- ¼ cup fresh lemon juice
- 1 tsp arrowroot
- 1½ Tbsp ghee
Instructions
- Sprinkle chicken with salt and pepper. Place 2 sage leaves on each breast; wrap with prosciutto, securing sage in place.
- Cook chicken in hot oil in a large skillet over medium heat 5 minutes per side or until done. Remove from skillet; keep warm.
- Add ½ cup broth and lemon juice to skillet; cook 1 to 2 minutes. Whisk together ¼ cup broth and arrowroot; stir into broth mixture, and bring to a boil.
- Cook 1 minute or until slightly thickened; stir in ghee. Spoon sauce over chicken.
Side Dish Ingredients
- 6 large beets, peeled and cut into wedges
- ¼ cup avocado oil, divided
- 1 tsp salt, divided
- ½ tsp pepper, divided
- ½ cup chopped raw almonds
- 3 Tbsp fresh orange juice
- 1 Tbsp balsamic vinegar
- 1 Tbsp grainy Dijon mustard
- 1 (10-oz) pkg baby arugula
Side Dish Instructions
- Preheat oven to 425°F. Combine beets, 2 Tbsp oil, ½ tsp salt, and ¼ tsp pepper on a lightly greased rimmed baking sheet. Bake 30 minutes, turning occasionally, or until tender.
- Meanwhile, toast nuts in a dry skillet over medium-high heat 3 to 4 minutes or until fragrant.
- Whisk together orange juice, vinegar, mustard, ½ tsp salt, ¼ tsp pepper, and 2 Tbsp oil in a bowl. Add arugula, nuts, and beets; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
303
|
198
|
501
|
| Fat (g) | 13 | 15 | 28 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 42 | 5 | 47 |
| Carb (g) | 2 | 13 | 15 |
| Fiber (g) | 0 | 4 | 4 |
| Sodium (mg) | 539 | 525 | 1064 |
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
