Savory Herb-Infused Chicken with Roasted Beet and Citrus Salad

Begin by preheating your oven to 400°F (200°C). Next, prepare the chicken by placing the chicken breasts in a bowl and adding olive oil, minced garlic, chopped fresh rosemary, thyme, salt, and pepper.

Massage the mixture into the chicken to ensure even coating. Allow the chicken to marinate for at least 15 minutes.

While the chicken marinates, peel and chop the beets into bite-sized pieces. Toss the beets with olive oil, salt, and pepper, then spread them on a baking sheet.

Roast the beets in the preheated oven for 25-30 minutes, or until tender and slightly caramelized. In the meantime, prepare the citrus salad by segmenting the oranges and grapefruits, and placing them in a large bowl.

Add the arugula, crumbled feta cheese, and toasted walnuts to the bowl. Once the beets are done roasting, remove them from the oven and let them cool slightly before adding them to the salad.

In a small bowl, whisk together honey, balsamic vinegar, and a pinch of salt to create the vinaigrette.

Heat a skillet over medium-high heat and add a drizzle of olive oil. Once hot, add the marinated chicken breasts and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).

To serve, slice the chicken and arrange it on a plate alongside the roasted beet and citrus salad. Drizzle the honey-balsamic vinaigrette over the salad and garnish with additional herbs if desired.