Adapted from epicurious.com.
1 Tbsp coconut oil
2 Tbsp butter, softened to room temperature
1/2 Tbsp orange rind
3 boneless, skinless chicken breasts
4 medium beets
1 bunch beet greens, roughly chopped
1/2 yellow onion
freshly ground black pepper
2 tsp apple cider vinegar, divided
1/3 cup water
- Preheat oven to 170 degrees F. Place dinner plates in the oven.
- Combine orange peel and 1 1/2 Tbsp butter in a small bowl. Set aside.
- Peel beets using a vegetable peeler, cut into quarters, then shred using a food processor attachment or hand shredder. Set aside.
- Place chicken breasts on a firm work surface, such as a cutting board. Season with salt and pepper. Cover with plastic wrap and pound with a rolling pin or the flat side of a meat tenderizer until they are about 1/4 to 1/3-inch thick.
- Warm coconut oil in a large skillet. Saute chicken for 4 minutes per side or until cooked through. Work in batches, as necessary. Transfer one cooked chicken breast to the center of each plate.
- Add onions and saute about 1 minute or until they begin to soften. Add beet greens to the onions. Toss gently and cook about 2 minutes or until beet greens are just wilted but still bright green. Add 1 tsp vinegar to the pan and toss to coat. Saute for about 30 seconds, then transfer alongside chicken on the warm plates.
- Add grated beets and 1/3 cup water to the skillet. Cover and cook 3-4 minutes, stirring occasionally. Remove cover and continue to saute until water is almost evaporated, about 1 minute. Add 1 tsp vinegar and stir for about 30 seconds, stirring frequently. Season with salt and pepper and transfer to plates.
- When ready to serve, use oven mitts to remove plates from oven, top chicken with orange butter, and garnish with additional orange rind, if desired.