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
A note about serious food allergies
Beets are something that Mom forced you to eat; beets don't cover your chicken with a crunchy sweet texture that, when matched with salty almonds, that can't be beat. (It wouldn't be us if we didn’t make that pun.) Mom was right, as always, for the crunchy beet chicken pairs perfectly with the soft pea risotto, flavored with garlic herb butter. Crunchy salty sweet and pungent sweet soft… if only Mom could see your dinner now.
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
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
Prepare the Ingredients
Trim and thinly slice green onions, keeping white and green portions separate.
Coarsely crush crispy beets.
Coarsely crush almonds.
Combine crushed almonds and beets in a mixing bowl. Set aside.
Pat chicken breasts dry.
Start the Risotto
Place another medium pot over medium-high heat and add 2 tsp. olive oil.
Add rice, white portions of green onions, and onion salt to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes.
Add 1 cup boiling water from other pot to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.
Finish the Risotto
Add ½ cup boiling water from other pot and stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes.
Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left.
Stir in peas. Cook until warmed through, 2-3 minutes.
Remove from burner. Stir in garlic and herb butter and green portions of green onions until combined and melted. Cover and set aside.
Cook the Chicken
Place a medium non-stick pan over medium heat and add 2 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 from burner.
Finish the Dish
Plate dish as pictured on front of card, spreading mayonnaise evenly on chicken breasts and topping with almond-beet mixture, pressing gently to adhere. Top risotto with chicken and garnish entire meal with Parmesan. Bon appétit!
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