Honey Mustard Chicken with Beetroot and Walnut Salad
The warm beetroot and walnut salad plays the perfect foil to the flavorsome honey mustard chicken. Be prepared for the silence at the dinner table as the taste of this meal engulfs everyone.
Servings
Produce
Beets (Organic)
10 5 oz
Yellow Onion (Organic)
1 0.5 Whole
Arugula (Organic)
3 1.5 oz
Celery (Organic)
2 1 oz
Sage (Organic)
2 1 oz
Protein & more
Feta cheese
2 1 oz
Walnuts
2 1 oz
Chicken thighs
1 0.5 lb
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Honey Mustard Vinaigrette
Olive oil
3 1.5 tablespoon
Apple cider vinegar
2 1 tablespoon
Minced Garlic
1 0.5 Clove
Dijon mustard
2 1 teaspoon
Honey
2 1 teaspoon
Prep ahead (optional)
a. Peel beets; ½” dice. b. Thinly slice yellow onion. c. Chop arugula bite-sized. d. Finely dice celery. e. Mince sage leaves.
Instructions
1
Roast the beets:
a. Preheat oven to 400°.
b. In a bowl, combine the beets (peel, ½” dice), 1 tbsp olive oil and ½ tsp salt.
c. Grease a baking tray and add the beets to one side of it. Roast till the chicken is prepped and ready to roast.
2
Meanwhile cook the chicken:
a. Season the chicken with ½ tsp salt and ½ tsp black pepper.
b. Heat ½ tbsp olive oil in a saute pan and add the chicken. Sear on both sides for 2 minutes each. Mix the sage (mince) with ½ tbsp olive oil and coat the chicken with the mixture.
c. Remove baking tray from oven and add the chicken to the other side. Roast for 8-10 minutes or till the chicken and beets are cooked.
3
Assemble the salad:
a. Heat a saute pan and add the walnuts (rough chop). Toast for 1-2 minutes. Watch closely.
b. In a bowl, add the roasted beets, walnuts, yellow onion (thinly slice), celery (finely dice) and arugula (chop bite sized). Season with ½ tsp salt and toss to combine.
c. Top with crumbled feta cheese.
4
Serve:
a. Pour the honey mustard vinaigrette over the chicken and divide into plates.
b. Serve the beetroot and walnut salad alongside. Enjoy!
Chef's notes
Instead of roasting the beets, you can also boil them and then saute for 3-5 minutes.
This recipe has been adapted from Taste
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
Village Farms,
Marfa, TX
Marfa, TX
Animal Farm,
Cat Spring, TX
Cat Spring, TX
Bouldin Food Forest,
Rogers, TX
Rogers, TX
Buena Tierra Farms,
Fredonia, TX
Fredonia, TX
Dilorio Farms,
Hempstead, TX
Hempstead, TX
Engel Farms,
Fredericksburg, TX
Fredericksburg, TX
Good Flow Honey,
Austin, TX
Austin, TX
Hairston Creek Farms,
Burnet, TX
Burnet, TX
Hifi Mycology,
Austin, TX
Austin, TX
Homestead Gristmill,
Waco, TX
Waco, TX
K. H. Farms,
Poteet, TX
Poteet, TX
Pedernales Valley Farms,
Federicksburg, TX
Federicksburg, TX
Lightsey Farms,
Mexia, TX
Mexia, TX
Texas Olive Ranch,
Carrizo Springs, TX
Carrizo Springs, TX
Thomas Kindle,
Grand Saline, TX
Grand Saline, TX
Top of Texas,
Farwell, TX
Farwell, TX
US Citrus,
Hargill, TX
Hargill, TX
Bella Verdi,
Dripping Springs, TX
Dripping Springs, TX
Country Boy Farms,
Kennard, TX
Kennard, TX
Francis and Thatcher,
Manor, TX
Manor, TX
James Farm,
Prairie Ronde, LA
Prairie Ronde, LA