Pan-Seared Chicken and Roasted Beet Salad with Goat Chees and Pistachios (about an hour)

This meal is brought to you by Home Chef.

NOTE: This meal only takes 30 – 40 min if you are serving 2 people.  This meal is being prepared for 6, so make sure to change the ingredients based off the number of people being served.  I also had to substitute this recipe a little based off of my Gas Stove.

TIME TIP: While this is going on, here are some things you can have the family complete while you are cooking everything.  Here is what I had my kids do.

  • Laundry and clean their rooms.
  • Start working on homework and complete their 30 minutes of reading each day.
  • Place all school items that need to be reviewed on kitchen table.

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Ingredients:

3 Shallots
2.25 oz. Pistachios
24 oz. Golden Beets
24 oz. Red Beets
6 Boneless Skinless Chicken Breasts
4.5 fl. oz. Champagne Vinegar
1.5 oz. Honey
10.5 oz. Baby Arugula
3 oz. Goat Cheese Crumbles

Preheat oven to 400 degrees.

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Prepare the Ingredients.  Peel and slice shallot into very thin rounds.  Coarsely chop pistachios.  Trim tops off golden beets and red beets, peel, halve, and cut into 1/4″ dice.  Keep beets separate.  Rinse chicken breasts, pat dry, and season both sides with 1/2 tsp. salt and 1/4 tsp. pepper.

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Roast the Beets.  Place golden beets and red beets on separate halves of prepared baking sheet.  Toss both with 12 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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Make the Dressing.  Combine Champagne vinegar, honey, 2 Tbsp. olive oil, 1/4 tsp. salt, and a pinch of pepper in a large mixing bowl.  Add shallot rounds (to taste) and set aside.

 

 

 

 

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 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.

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Finish the Salad.  Slice chicken into 1/2″ piece.  Add arugula and beets to bowl with vinaigrette.  Toss to coat.

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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 on top of salad.

The meal was a total surprise.  No one in the family was sure what to think about a meal with beets, but we loved this meal.  Near the end the beats became a little too much, but still was a great meal.  Enjoy!

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