Meal Kit
Crunchy Beet and Almond Crusted Chicken
with garlic herb and pea risotto
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Tree Nuts (Almonds), Milk, Eggs, Wheat
Chef
Nigel Palmer
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.
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 3⅗ oz. Arborio Rice
- 3 oz. Peas
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1 oz. Roasted Garlic & Herb Butter
- 2 Green Onions
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1 oz. Shredded Parmesan Cheese
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½ oz. Sliced Almonds
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0.42 oz. Mayonnaise
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¼ oz. Crispy Beet Strips
- 1 tsp. Onion Salt
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.
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Nutrition (per serving)
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Calories740
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Carbohydrates53g
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Net Carbs50g
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Fat36g
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Protein49g
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Sodium1700mg
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
Customize It Instructions
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If using salmon fillets, pat dry and season flesh side with a pinch of salt and pepper. Follow same instructions as chicken in Step 4, cooking skin side up until salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using wild-caught salmon fillets, pat dry and season flesh side with 1/4 tsp. salt and a pinch of pepper. Follow same instructions as chicken in Step 4, cooking skin side up until salmon reaches minimum internal temperature, 3-5 minutes per side.
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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 both sides with a pinch of onion salt (reserve remaining for risotto). -
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 Finish the Risotto
Add 1/2 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 garlic and herb butter and green portions of green onions. Cover and set aside. -
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 from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, spreading mayonnaise 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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