Crispy Beet and Ricotta-Crusted Chicken Breast

and parsnip-potato mash with green onions

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • Info
    ⅗ oz. Butter
  • 1 tsp. Seasoned Salt Blend
  • 2 Green Onion
  • Info
    2 oz. Sour Cream
  • 2 Russet Potatoes
  • Info
    1 oz. Ricotta
  • 8 oz. Parsnips
  • Info
    ½ oz. Crispy Beet Strips
  • 13 oz. Boneless Skinless Chicken Breasts

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.

  • Nutrition (per serving)

  • Calories
    599
  • Carbohydrates
    57g
  • Fat
    19g
  • Protein
    46g
  • Sodium
    1565mg

Recipe Steps

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    Make The Topping

    Add remaining sour cream and ricotta to a mixing bowl and stir until completely combined.

  5. 5

    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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