Orange-balsamic. What a great flavor combo. THEN, add beets and dill, withe chicken breasts and rice and you’ve got a meal! It’s like a sweet orange glaze – but less “sticky.”
Beautiful in color, aroma, and flavor – enjoy: Orange Balsamic Dill Chicken & Beets.

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Orange Balsamic Dill Chicken & Beets

2 Tbs. olive oil
1 large shallot, minced
2 boneless, skinless chicken breasts
sea salt and pepper
1 Tbs. balsamic vinegar
juice of 1 fresh orange
3 large beets, roasted, peeled, and sliced
1 cup Jasmine rice, steamed (cooked)
1 Tbs. fresh dill week, chopped

In a large skillet, heat the oil until smoking. Add the shallots and chicken and sear on both sides until brown.
Reduce heat to very low. Season with salt and pepper.

Cover and cook for 5-7 minutes more, on low heat.
Add the vinegar and orange juice (along with the squeezed orange rinds), reserving 1-2 slices of orange for garnish.
Add the sliced beets. Cover again, cooking on low for about 3 more minutes.

Remove from heat.

Serve over cooked Jasmine rice and sprinkled with fresh dill.