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
A note about serious food allergies
Meet one of the greatest gustatory trinities in existence: roasted beets, crumbly goat cheese, and pistachios. To say the flavor is greater than the sum of its parts hardly does it justice. It's more like a peerless culinary tour de force. Served with a tender pan-seared chicken breast, this dish is the holy union of flavor, texture, and nutrients that will make your dinner an experience to remember.
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.
You Will Need
Medium Oven-Safe Pan
Before You Cook
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
Prepare the Ingredients
Peel and slice shallot into very thin rounds. Coarsely chop pistachios. Trim tops off golden beet and red beet, peel, halve, and cut into 1/4" dice. Keep beets separate. Pat chicken breasts dry, and season both sides with 1/2 tsp. salt and 1/4 tsp. pepper.
Roast the Beets
Place golden beet and red beet on separate halves of prepared baking sheet. Toss both with 1/2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Roast until tender, 20-25 minutes. Set aside to cool. While beets roast, make dressing.
Make the Dressing
Combine Champagne vinegar, 2 Tbsp. olive oil, honey, 1/4 tsp. salt, and a pinch of pepper in a large mixing bowl. Add shallot rounds (to taste) and set aside.
Cook the Chicken
Heat 2 tsp. olive oil in a medium oven-safe pan over medium-high heat. Add chicken to hot pan and cook undisturbed until browned, 3-4 minutes. Flip chicken, place pan in oven, and roast until chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes. Carefully, remove chicken from pan and rest 5 minutes.
Finish the Salad
Slice chicken. Add arugula and beets to bowl with vinaigrette. Toss to coat.
Plate the Dish
Place a serving of salad on a plate and garnish with goat cheese (breaking up with your hands if needed) and pistachios. Serve chicken next to salad.
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