Chicken and Roasted Beet Salad

with goat cheese and pistachios

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Tree Nuts

Calories Conscious
Carb Conscious
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.

In Your Box (serves 2)

  • 1 Shallot
  • Info
    ¾ oz. Roasted Pistachios
  • 8 oz. Golden Beet
  • 8 oz. Red Beet
  • 2 Boneless Skinless Chicken Breasts
  • 1½ fl. oz. Champagne Vinegar
  • ½ fl. oz. Honey
  • 4 oz. Baby Arugula
  • Info
    1 oz. Goat Cheese
  • Nutrition (per serving)

  • Calories
    624
  • Carbohydrates
    35g
  • Fat
    38g
  • Protein
    48g
  • Sodium
    1607mg
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Medium Oven-Safe Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    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 ¼" dice. Keep beets separate. Pat chicken breasts dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.

  • Step 2 - Roast the Beets
    2

    Roast the Beets

    Place golden beet and red beet on separate halves of prepared baking sheet. Toss both with ½ tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Roast until tender, 20-25 minutes. Set aside to cool. While beets roast, make dressing.

  • Step 3 - Make the Dressing
    3

    Make the Dressing

    Combine Champagne vinegar, 2 Tbsp. olive oil, honey, ¼ tsp. salt, and a pinch of pepper in a large mixing bowl. Add shallot rounds (to taste) and set aside.

  • Step 4 - Cook the Chicken
    4

    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.

  • Step 5 - Finish the Salad
    5

    Finish the Salad

    Slice chicken. Add arugula and beets to bowl with vinaigrette. Toss to coat.

  • Step 6 - Plate the Dish
    6

    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.