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
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.
Before You Cook
Prepare The Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Trim ends off parsnips and peel. Cut into ½" dice.
Cut potatoes into ½" dice.
Cook The Mash
Add parsnips and potatoes to boiling water and cook until very fork-tender, 12-15 minutes. Drain in a colander and return to pot. Add butter, green onion bottoms, seasoning blend, and half the sour cream and mash until smooth. Cover and set aside. While mash cooks, cook chicken.
Cook The Chicken
Pat chicken breasts dry, and season both sides with ¼ tsp salt and a pinch of pepper.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken breasts to hot pan, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove chicken to a plate and tent with foil. Remove from burner.
Make The Topping
Add remaining sour cream and ricotta to a mixing bowl and stir until completely combined.
Finish The Dish
Plate dish as pictured on front of card, topping chicken evenly with ricotta mixture and crispy beets. Top mash with green onion tops. Bon appétit!
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