Skillet Chicken with Beets & Greens
- Healthy Choices
- Gluten Free
- Quick 'n' Easy
- Lunch
- Breast

Prepping15min
Cooking15min
Resting—min
- Servings4
Nutrition informationThis recipe contains 30 gr protein
Ingredients
Showing ingredients in imperial
Chicken part(s)
Step by step
1
Heat 1 teaspoon (5 mL) each oil and butter in skillet over medium-high heat. Add chicken fillets to skillet and sauté until cooked through and golden brown – about 2-3 minutes per side. Remove from skillet and keep warm.
2
Slice green onions, shred beet greens and grate beets and set aside.
3
Heat remaining teaspoon (5 mL) each of oil and butter in skillet over medium-high heat. Sauté green onions 1 minute. Stir in beet leaves and continue cooking until they are tender but still bright green, about 2 minutes. Stir in red wine vinegar and freshly ground black pepper.
4
Add grated beets and the water to same skillet; cover and cook 2 minutes, stirring occasionally. Uncover and continue cooking until beets are tender and water is almost evaporated, stirring often, about 1 minute. Add honey and toss again.
5
Add cooked chicken back to skillet and mix with vegetables. Serve hot.
Recipe noteOne large garden beet yielded 2 cups (500 mL) grated beets and 4 cups (1 Litre) shredded greens.