Categories: Meals

Ingredients

• 1 cup fresh orange juice
• 3/4 cup balsamic vinegar, divided
• 3 tbsp. pure maple syrup
• 3 tbsp. olive oil, divided
• 4 chicken breasts
• 1 tsp kosher salt, divided
• 1 tsp black pepper, divided
• 2 small (7 oz.) head radicchio, quartered lengthwise
• 2 navel oranges, unpeeled and quartered lengthwise
• 1/2 oz. Pecorino Romano, shaved
• 3 tbsp. chopped walnuts
• 1 tbsp. unsalted butter

Directions

1. Whisk together orange juice, 1/2 cup balsamic vinegar, and maple syrup in a bowl. Set aside.

2. Heat 1 tbsp. oil in a large skillet over medium-high. Season chicken with 1/2 tsp salt and 1/2 tsp pepper. Add to skillet; cook until browned, about 5 minutes. Turn chicken over; pour balsamic mixture into skillet. Cook, turning chicken every few minutes, until cooked through, about 12 minutes.

3. While chicken cooks, heat a grill pan over high. Drizzle 1 tbsp. oil over radicchio. Place on hot grill pan; cook until charred on all sides, turning occasionally, about 3 minutes. Transfer to a cutting board; let cool 3 minutes. Place oranges on grill pan; cook until charred, about 3 minutes. Transfer to a platter. Roughly chop radicchio; add to oranges. Add cheese, walnuts, remaining 1 tbsp. oil, remaining 1/2 tsp salt, and remaining 1/2 tsp pepper; toss to coat.

4. Remove cooked chicken from balsamic mixture in skillet; arrange on salad. Continue cooking balsamic mixture, stirring often, until reduced to 1/4 cup. Whisk in remaining 1/4 cup balsamic vinegar. Remove from heat; whisk in butter. Drizzle over chicken and salad.

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