Meal Kit

Crunchy Beet and Almond Crusted Chicken

with garlic herb and pea risotto

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat, Tree Nuts

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)

  • 13 oz. Boneless Skinless Chicken Breasts
  • ½ cup Arborio Rice
  • Info
    ¼ oz. Crispy Beet Strips
  • Info
    ½ oz. Sliced Almonds
  • Info
    0.42 oz. Mayonnaise
  • 1 tsp. Onion Salt
  • Info
    1 oz. Roasted Garlic & Herb Butter
  • Info
    1 oz. Shredded Parmesan Cheese
  • 3 oz. Peas
  • 2 Green Onions

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
    746
  • Carbohydrates
    54g
  • Fat
    36g
  • Protein
    50g
  • Sodium
    1696mg

Recipe Steps

You Will Need

  • Olive Oil
  • 1 Medium Non-Stick Pan
  • 2 Medium Pots
  • 1 Mixing Bowl

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, keeping white and green portions separate. Coarsely crush crispy beets. Coarsely crush almonds. Combine almonds and crispy beets in a mixing bowl. Set aside. Pat chicken breasts dry, and season with a pinch of onion salt (reserve remaining for risotto).

  2. 2

    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 remaining 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.

  3. 3

    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 until warmed through, 2-3 minutes. Remove from burner. Stir in butter and green portions of green onions. Cover and set aside.

  4. 4

    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 chicken to a plate and tent with foil. Remove from burner.

    PIC IN

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, spreading mayonnaise on chicken breasts and topping with almond-beet mixture. Garnish meal with Parmesan. Bon appétit!

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