Careme

Ingredients

• Simple Truth Boneless Skinless Fresh Chicken Breast Family Pack BIG DEAL! 1 lb $5.49
• Beets Bunch 1 lb $2.49
• Private Selection Peruvian Gold Sweet Onion 3 lb Bag 1 onion from bag $4.49
• Organic Parsley 1 bunch $1.99
• Garlic 1 head $0.79
• Fresh Green Bell Pepper 1 ct $0.79

Instructions

1. Prep 1 pound Boneless Skinless Fresh Chicken Breast on sale ($5.49) by cutting into 2 even cutlets or large strips for faster roasting. Scrub or peel 1 pound Beets Bunch ($2.49) and cut into 1-inch wedges. Slice 1 sweet onion from the Peruvian Gold Sweet Onion bag ($4.49) into thick wedges. Dice 1 Fresh Green Bell Pepper ($0.79), mince 2 cloves from 1 head Garlic ($0.79), and chop 2 tablespoons from 1 bunch Organic Parsley ($1.99).
2. Heat the oven to 425°F. On one side of a sheet pan, toss the 1 pound beet wedges and sliced sweet onion with 1 1/2 tablespoons oil, half the minced garlic, salt, and pepper. Roast for 15 minutes to give the beets a head start.
3. Meanwhile, season the 1 pound chicken breast with salt, pepper, and any pantry spices you like such as paprika, dried thyme, or Italian seasoning. Toss the diced green bell pepper with a little oil and a pinch of salt.
4. Remove the pan from the oven. Push the partially roasted beets and onions to the edges and add the seasoned 1 pound chicken breast and diced green bell pepper to the center. Scatter on the remaining minced garlic.
5. Return the sheet pan to the oven and roast for 15 to 18 minutes, until the chicken is cooked through and the beets are tender when pierced with a knife.
6. Rest the chicken for 3 minutes, then slice if desired. Toss the roasted vegetables with the chopped parsley for freshness.
7. Serve the roasted chicken with the beet, onion, and green pepper mixture spooned alongside.
8. Wine pairing: Pinot Noir complements the earthy sweetness of the beets without overpowering the chicken, while a dry Rosé offers bright fruit and enough acidity to keep the whole plate lifted.