Pan Seared Lemon Honey Chicken with Golden Beet and Heirloom Tomato Salad

Pan Seared Lemon Honey Chicken Breast
with Golden Beet and Heirloom Tomato Salad
Serves 4

4 Split Chicken Breast
4 Tbsp Honey
1/2 Cup Lemonade
1/2 tsp Salt
1/4 tsp Pepper

Preheat oven to 350. Mix honey, lemonade, salt and pepper in a bowl and pour over chicken breast. Pierce chicken breast with a fork to allow honey and lemonade to soak in. Marinade for 15-30 minutes. Heat a saute pan with a splash of olive oil and put chicken in skin down. Reserve the marinade. Cook on medium/high heat for 5-7 minutes. Flip chicken and cook for another 5 minutes. Pour in the reserved marinade and place in the oven and cook for 15-20 minutes.

Golden Beet and Heirloom Tomato Salad
Serves 4

2 Golden Beets-peeled, roasted and diced
1 Large Red Heirloom Tomato-diced
2 Cups Baby Spinach
2 Limes-juiced
3 tbsp Cilantro-chopped
1 Tbsp Rice Wine Vinegar
Splash of Olive Oil
1/2 tsp Salt
1/4 tsp Pepper

Peel beets and put on cookie sheet. Cover with foil and roast for 20 minutes or until a knife can easily come out. In a bowl add the beets, tomato, spinach, lime juice, cilantro and vinegar. Season with salt and pepper. Sprinkle a little olive oil and stir. Serve cold.