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)

  • 3 oz. Peas
  • Info
    1 oz. Shredded Parmesan Cheese
  • 4 Green Onions
  • Info
    1 oz. Roasted Garlic & Herb Butter
  • 1 tsp. Onion Salt
  • Info
    0.42 oz. Mayonnaise
  • Info
    ½ oz. Sliced Almonds
  • Info
    ¼ oz. Crispy Beet Strips
  • ½ cup Arborio Rice
  • 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
    750
  • Carbohydrates
    55g
  • Fat
    36g
  • Protein
    51g
  • Sodium
    1698mg

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.

  2. 2

    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

  3. 3

    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 garlic salt to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes. Add 1 cup boiling water from medium pot to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.

  4. 4

    Finish the Risotto

    Add ½ cup boiling water 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. Remove from burner. Stir in butter, peas, and green portions of green onions.

  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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