Meal Kit
Chicken and Roasted Beet Salad
with goat cheese and pistachios
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Tree Nuts (Pistachios), Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Nigel Palmer
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 union of flavor, texture, and nutrients that will make your dinner an experience to remember.
In Your Box (serves 2)
- 2 Boneless Skinless Chicken Breasts
- 8 oz. Golden Beet
- 8 oz. Red Beet
- 4 oz. Baby Arugula
- 1 Shallot
- 1½ fl. oz. Champagne Vinegar
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1 oz. Goat Cheese
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¾ oz. Roasted Pistachios
- ½ fl. oz. Honey
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) pOMp1LqX
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Calories610
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Carbohydrates34g
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Net Carbs30g
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Fat32g
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Protein47g
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Sodium1940mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Medium Oven-Safe Pan
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
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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 1/4" dice. Keep beets separate. Pat chicken breasts dry, and season both sides with 1/2 tsp. salt and 1/4 tsp. pepper.
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2 Roast the Beets
Place golden beet and red beet on separate halves of prepared baking sheet. Toss both with 1/2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Roast until tender, 20-25 minutes. Set aside to cool. While beets roast, make dressing.
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3 Make the Dressing
Combine Champagne vinegar, 2 Tbsp. olive oil, honey, 1/4 tsp. salt, and a pinch of pepper in a large mixing bowl. Add shallot rounds (to taste) and set aside.
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4 Cook the Chicken
Heat 2 tsp. olive oil in a medium oven-safe pan over medium-high heat. Add chicken to hot pan and cook undisturbed until browned, 3-4 minutes. Flip chicken, place pan in oven, and roast until chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes. Carefully, remove chicken from pan and rest 5 minutes.
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5 Finish the Salad
Slice chicken. Add arugula and beets to bowl with vinaigrette. Toss to coat.
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6 Plate the Dish
Place a serving of salad on a plate and garnish with goat cheese (breaking up with your hands if needed) and pistachios. Serve chicken next to salad.
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