Home Chef is a meal kit delivery service - order and receive home food delivery weekly.
Choose from 16 fresh recipes featuring steak, chicken, pork, fish, vegetarian, and beyond to meet your cooking needs each week.
You Will Need
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Peel and slice shallot into ¼" rounds. Mince two rounds. Place shallot rounds in a mixing bowl with vinegar (reserve ¼ tsp. for sauce) and a pinch of salt. Marinate at least 10 minutes. Stem parsley. Mince stems and coarsely chops leaves. Trim ends off beet, peel, and cut into ¾" dice.
Cook the Beets
Place a medium non-stick pan over medium-high heat. Add ½ Tbsp. olive oil, beets, and a pinch of salt to hot pan. Stir occasionally, 2-3 minutes. Add ¼ cup water and cover. Cook until beets are fork-tender, 2-3 minutes. Add more water as needed. While beets are cooking, drain marinated shallots, reserving liquid. Transfer beets to a plate. Wipe pan clean and reserve.
Cook the Butternut
Return pan used to cook beets to medium-high heat and add ½ tsp. olive oIl. Add butternut squash and a pinch of salt to hot pan. Stir a few times to coat with oil, 2-3 minutes. Add shallot pickling liquid and reduce to almost evaporated. Add ¼ cup water, cover, and cook until tender, 7-10 minutes. Transfer squash to a plate. Wipe pan clean and reserve.
Cook the Chicken
Return pan used to cook butternut squash to medium-high heat. Pat chicken breasts dry, and season with a pinch of salt and pepper. Add 1½ Tbsp. olive oil and chicken to hot pan. Reduce heat to medium and cook until browned, 5-7 minutes. Flip, and cook until chicken reaches a minimum internal temperature of 165 degrees, 6-8 minutes. Transfer chicken to a plate. Reserve pan; no need to wipe clean.
Make Butter and Finish Dish
In a mixing bowl, whisk ¼ tsp. shallot, ¼ tsp. parsley stems, ¼ tsp. vinegar, butter, goat cheese (reserve a pinch for garnish) vigerously until smooth like cake frosting. The more it's whisked, the creamier it will be.Return pan used to cook chicken to medium-low heat. Add remaining shallot, remaining parsley stems, ½ tsp. olive oil, and a pinch of salt to hot pan and cook until tender, 1-2 minutes. Place chicken on a plate and alternate butternut squash and beets next to them. Garnish dish with cooked minced shallot, pickled shallot, parsley leaves, and whipped butter.