Family Meal: Pan-Seared Chicken and Roasted Beet Salad
with goat cheese and pistachios
$9.95 per serving
Prep & Cook Time:30-40 min.
Cook Within:5 days
Spice Level:Not Spicy
A note about serious food allergies
Meet one of the greatest gustatory trinities in existence: roasted beets, crumbly goat cheese, and pistachios. To say the flavor is greater than the sum of its parts hardly does it justice. It's more like a peerless culinary tour de force. Served with a tender pan-seared chicken breast, this dish is the holy marriage of flavor, texture, and nutrients that will make your dinner an experience to remember.
Peel and slice shallot into very thin rounds. Coarsely chop pistachios. Trim tops off golden beet and red beet, peel, halve, and cut into ¼" dice. Keep beets separate. Rinse chicken breasts, pat dry, and season both sides with 1 tsp. salt and ½ tsp. pepper.
Roast the Beets
Place golden beets and red beets on separate halves of prepared baking sheet. Toss both with 1 tsp. olive oil, ½ tsp. salt, and a ¼ tsp. pepper. Roast until tender, 20-25 minutes. Set aside to cool. While beets roast, make dressing.
Make the Dressing
Combine Champagne vinegar, honey, 3 Tbsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper in a large mixing bowl. Add shallot rounds (to taste) and set aside.
Cook the Chicken
Heat 1 Tbsp. olive oil in a large oven-safe pan over medium-high heat. Add chicken to hot pan and cook on one side until browned, 4 minutes. Flip chicken, place pan in oven, and bake until chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes. Remove from pan and rest 5 minutes.
Finish the Salad
Add arugula and beets to bowl with vinaigrette. Toss to coat.
Plate the Dish
Slice chicken into ½" pieces. Place a serving of salad on a plate and garnish with goat cheese (breaking up with your hands if needed) and pistachios. Serve chicken on top of salad.