Skillet Chicken with Beets & Greens

Prep Time: 15 min
Cook Time: 15 min
Serves: 4

This quick, low fat, low carb, stove-top dish is a good introduction to chicken and sautéed beets and greens if you have never tried them together. It has a beautiful pink colour and the sweet and earthy taste of the beets pairs nicely with boiled potatoes seasoned with fresh dill.


1 tsp (5 mL) olive oil
1 tsp (5 mL) olive oil
1 tsp (5 mL) butter
1 tsp (5 mL) butter
1 lb (0.5 kg) boneless, skinless chicken breasts, cut into strips
2 green onions, sliced
8 cups (2 L) beet greens, shredded
4 cups (1 L) beets, grated
1 tbsp (15 mL) red wine vinegar
1/2 tsp (2.5 mL) black pepper, freshly ground
1/3 cup (75 mL) water
1 tsp (5 mL) honey


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.