Meal Kit

Beet and Almond-Crusted Chicken

with garlic and herb risotto

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Tree Nuts (Almonds), Milk, Eggs, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Beets are something that Mom forced you to eat; beets don't cover your chicken with a crunchy sweet texture that, when matched with salty almonds, that can't be beat. (It wouldn't be us if we didn’t make that pun.) Mom was right, as always, for the crunchy beet chicken pairs perfectly with the soft pea risotto, flavored with garlic herb butter. Crunchy salty sweet and pungent sweet soft… if only Mom could see your dinner now.

In Your Box (serves 2)

  • 12 oz. Boneless Skinless Chicken Breasts
  • ½ cup Arborio Rice
  • 3 oz. Peas
  • 2 Green Onions
  • Info
    1 oz. Shredded Parmesan Cheese
  • Info
    ¾ oz. Roasted Garlic & Herb Butter
  • Info
    ½ oz. Sliced Almonds
  • Info
    0.42 oz. Mayonnaise
  • Info
    ¼ oz. Crispy Beet Strips
  • 1 tsp. Onion Salt

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    720
  • Carbohydrates
    55g
  • Fat
    33g
  • Protein
    49g
  • Sodium
    1610mg

Recipe Steps

You Will Need

  • Olive Oil
  • 1 Medium Non-Stick Pan
  • 2 Medium Pots
  • 1 Mixing Bowl

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Customize It Instructions

  • If using pork chops, follow same instructions as chicken in Steps 1 and 4, cooking until browned and pork reaches minimum internal temperature, 5-7 minutes per side. Rest, 3 minutes. Pork thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner.

  • If using pork tenderloin medallions, follow same instructions as chicken in Steps 1 and 4, cooking until browned and pork reaches minimum internal temperature, 3-5 minutes per side. Rest, 3 minutes. Medallion thickness can vary; if you receive a thinner medallion, we recommend checking for doneness sooner. If you receive a whole tenderloin, on a separate cutting board, slice into medallions, 3/4"-thick.

  • If using sirloin steak, follow same instructions as chicken in Steps 1 and 4, cooking until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

  1. 1

    Prepare the Ingredients

    Trim and thinly slice green onions, keeping white and green portions separate.

    Coarsely crush crispy beets.

    Coarsely crush almonds.

    Combine crushed almonds and beets in a mixing bowl. Set aside.

    Pat chicken breasts dry and season both sides with half the onion salt (reserve remaining for risotto).

  2. 2

    Start the Risotto

    Place another medium pot over medium-high heat and add 2 tsp. olive oil.

    Add rice, white portions of green onions, and remaining onion salt to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes.

    Add 1 cup boiling water from other pot to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.

  3. 3

    Finish the Risotto

    Add 1/2 cup boiling water from other pot and stir often until nearly all water is absorbed again. Repeat this process, stirring often, 18-20 minutes.

    Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left.

    Stir in peas until warmed through, 2-3 minutes.

    Remove from burner. Stir in butter and green portions of green onions until combined and melted. Cover and set aside.

  4. 4

    Cook the Chicken

    Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.

    Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.

    Remove from burner.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, spreading mayonnaise evenly on chicken breasts and topping with almond-beet mixture, pressing gently to adhere. Garnish entire meal with cheese. Bon appétit!

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