All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
Tangy goat cheese and rich butter meld together in this meal to turn your workaday plain chicken breast (succulent as it may be) into a subtle, velvet-y monster of deliciousness and tenderness. On the side, sweet and tender beets and butternut squash are tossed with tart sherry vinegar, complimenting the gussed-up chicken perfectly. Mid-week chicken dinner never looked or tasted so good.
We recommend pairing this meal with Francis Coppola Director’s Chardonnay. The creamy characteristics and slight green apple notes of this chardonnay complement the goat cheese butter perfectly, letting the acidic and rich flavors in the butter shine.
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 Non-Stick Pan
Before You Cook
Prepare the Ingredients
Peel and slice shallot into ¼" rounds.
Stem and mince parsley.
Trim ends off beet, peel, and cut into ¾" dice. Red beet juice is a strong dye (it's even used as food coloring), so cut beets last to avoid staining other ingredients. Use a separate cutting board, preferably plastic, to avoid staining your equipment.
Pat chicken breasts dry, and season both sides with pinch of salt and pepper.
Roast the Beet and Butternut Squash
Place diced beet on one half of prepared baking sheet and toss with 1 tsp. olive oil, half the sherry vinegar, and a pinch of salt.
Spread into a single layer on one side and roast 10 minutes.
While beet roasts, toss together butternut squash, shallot, 1 tsp. olive oil, remaining sherry vinegar, and a pinch of salt in a mixing bowl.
After beet has roasted 10 minutes, carefully spread butternut squash and shallot into a single layer on empty side of baking sheet and roast until vegetables tender, 15-18 minutes.
While vegetables roast, sear chicken.
Cook the Chicken
Place a medium non-stick pan over medium heat.
Add 2 tsp. olive oil and chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-8 minutes per side.
While chicken cooks, make butter.
Make the Butter
In another mixing bowl, thoroughly combine goat cheese, butter, half the parsley (reserve remaining for garnish), and a pinch of salt and pepper.
Finish the Dish
Plate dish as pictured on front of card, garnishing vegetables with remaining parsley. Bon appétit!
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