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

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Tree Nuts

Calories Conscious
Carb Conscious
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.

In Your Box

  • 1 Shallot
  • Info
    1½ oz. Pistachios
  • 16 oz. Golden Beet
  • 14 oz. Red Beet
  • 4 Boneless Skinless Chicken Breasts
  • 2½ fl. oz. Champagne Vinegar
  • 1 fl. oz. Honey
  • 5 oz. Baby Arugula
  • Info
    2 oz. Goat Cheese Crumbles
  • Nutrition (per serving)

  • Calories
    560
  • Carbohydrates
    31g
  • Fat
    26g
  • Protein
    55g
  • Sodium
    409mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Large Oven-Safe Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    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.

  • Step 2 - Roast the Beets
    2

    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.

  • Step 3 - Make the Dressing
    3

    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.

  • Step 4 - Cook the Chicken
    4

    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.

  • Step 5 - Finish the Salad
    5

    Finish the Salad

    Add arugula and beets to bowl with vinaigrette. Toss to coat.

  • Step 6 - Plate the Dish
    6

    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.