Chicken with Goat Cheese Butter

and roasted beet and butternut squash

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Carb Conscious
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.

In Your Box (serves 2)

  • Info
    1 oz. Goat Cheese
  • Info
    ⅗ oz. Butter
  • 1 fl. oz. Sherry Vinegar
  • ¼ oz. Parsley
  • 1 Shallot
  • 8 oz. Red Beet
  • 2 Boneless Skinless Chicken Breasts
  • 8 oz. Butternut Squash, Cubed
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients

    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.

  • Step 2 - Roast the Beet and Butternut Squash

    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.

  • Step 3 - Cook the 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.

  • Step 4 - Make the 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.

  • Step 5 - Finish the Dish

    Finish the Dish

    Plate dish as pictured on front of card, garnishing vegetables with remaining parsley. Bon appétit!