Orange chicken on chard salad with peanut vinaigrette

Ingredients for 2 servings:

• 2 chicken breasts
• 2 oranges, organic
• 1 bunch chard (baby), red
• 1 bunch arugula
• 1 shallot(s)
• 2 tsp peanut butter
• 1 handful of peanuts, unsalted
• oil
• Sugar
• Salt
• pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Preheat oven to 160°C fan/convection oven or 180°C top and bottom heat. Grate the zest of one orange, squeeze out the juice, and place it in a bowl. Rinse the chicken under cold water and pat dry. Season with 1/2 teaspoon salt and pepper to taste. Add to the bowl with the orange juice and zest and marinate for about 10-15 minutes. Meanwhile, wash the arugula and baby chard. Peel and finely dice the shallot. Roughly chop the peanuts. Heat 2 tablespoons of oil in a pan and sear the chicken on both sides for about 2 minutes at a high heat. Add the marinade and bring to a boil. Then place the pan on the middle rack of the preheated oven for about 5-10 minutes. Meanwhile, squeeze the remaining orange. Combine the juice with 1 tablespoon of oil, 1 tablespoon of sugar, 2 large heaped teaspoons of peanut butter, the diced shallots, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper to make a vinaigrette. Remove the chicken from the oven and cut into strips about 0.5 cm thick. In a bowl, toss the arugula and baby chard with the vinaigrette and 2/3 of the chopped peanuts. Place the lettuce in the center of a plate and arrange the chicken breast on top. Garnish with the remaining peanuts.