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.




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.



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.






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.





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.

img_0015   img_0017

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

img_0018     img_0016



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!

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

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s