• Before starting, preheat the oven to 450°F.
• Wash and dry all produce.
• Peel, then cut carrot into 1/2-inch rounds. 
• Peel, then cut beet into 1/2-inch pieces. 

• Meanwhile, heat a large non-stick pan over medium-high.
• While the pan heats, pat chicken dry with paper towels, then season with Montreal Spice Blend. 
• When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Sear for 1-2 min per side, until golden. 
• Remove the pan from heat.

• To a parchment-lined baking sheet, add chicken.
• Roast in the middle of the oven for 12-14 min, until chicken is cooked through.** 

• To a parchment-lined baking sheet, add carrots, beets and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine. 
• Arrange veggies in a single layer.
• Roast in the middle of the oven for 18-20 min, until golden.

• Meanwhile, halve tomatoes. 
• Peel clementine, then separate into segments.
• In a large bowl, add blueberry jam, vinegar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk to combine. 

• To the large bowl with dressing, add spring mix, carrots, beets, tomatoes, clementines and half the feta. Toss to combine. 
• Thinly slice chicken breasts. 
• Divide salad between plates. Top with chicken. Sprinkle the remaining feta over top. 

If you've opted to get chicken breasts, sear 1-2 min per side, then roast in the same way the recipe instructs you to roast pork tenderloin.**