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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium
Home Chef: Fresh Ingredient Delivery To Cook At Home

Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 18 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.

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

    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

    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

    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

    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

    Finish the Salad

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

  • Step 6 - Plate the Dish

    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.