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
    662
  • Carbohydrates
    56g
  • Fat
    26g
  • Protein
    47g
  • Sodium
    1561mg

Recipe Steps

Before You Cook

  • 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

    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

    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

    Make The Topping

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

  • 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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