with Spinach and Parmesan
Ingredients: Organic chicken breast • Arborio rice • Yellow onion • Green peas • Spinach • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Italian seasoning (oregano, basil, marjoram, garlic powder, rosemary, parsley flakes, bay leaf, canola oil, silicon dioxide) • Garlic salt (salt, garlic powder, silicon dioxide) • Garlic.
Allergens
Tags
Organic Chicken Breast
2 unit(s)
Green Peas
56 g
Baby Spinach
56 g
Arborio Rice
0.75 cup
Chicken Broth Concentrate
2 unit(s)
Yellow Onion
0.5 unit(s)
Parmesan Cheese, shredded
0.25 cup
Garlic Salt
4 g
Garlic, cloves
1 unit(s)
Italian Seasoning
2.15 g
Butter
2 tbsp
Salt
0.563 tsp
Oil
0.5 tbsp
Pepper
0.125 tsp
- Before starting, preheat the oven to 425°F.
- Wash and dry all produce.
- In a medium pot, combine 4 cups (5 3/4 cups) water, chicken broth concentrate and 1/2 tsp (1 tsp) salt. Cover and bring to a boil over high.
- Once boiling, reduce heat to low, still covered.
- Meanwhile, peel, then cut half the onion (whole onion for 4 servings) into 1/4-inch pieces.
- Peel, then mince or grate garlic.
- Meanwhile, heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl until melted.
- Add onions. Cook for 2-3 min, stirring occasionally, until slightly softened.
- To the pan with onions, add garlic and rice. Season with half the garlic salt.
- Cook for 1 min, stirring often, until fragrant.
- Reduce heat to medium, then add 1 cup broth. Cook, stirring occasionally, until broth is almost completely absorbed.
- Repeat, adding 1 cup broth at a time and cooking for 28-33 min, until texture is creamy and rice is tender. (TIP: The consistency should be like oatmeal!)
- Add peas halfway through cooking.
- Meanwhile, heat a medium non-stick pan over medium-high.
- While the pan heats, pat chicken dry with paper towels. Season with pepper, half the Italian Seasoning (use all for 4 servings) and remaining garlic salt.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook for 1-2 min per side, until golden. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed.)
- Transfer to a parchment-lined baking sheet. Sprinkle 1 tbsp (2 tbsp) Parmesan over top.
- Roast in the middle of the oven for 12-14 min, until chicken is cooked through.**
- When the last addition of broth is almost completely absorbed, roughly chop spinach.
- To the pan with risotto, add spinach, remaining Parmesan, 1 tbsp (2 tbsp) butter and any chicken juices from the baking sheet.
- Cook for 2-3 min, stirring often, until spinach wilts and cheese melts. (TIP: Add 1/4 cup more water if risotto is too thick!)
- Season with salt and pepper.
- Thinly slice chicken.
- Divide risotto between plates. Arrange chicken over top.
720
kcal
Calories
25
g
Fat
11
g
Saturated Fat
71
g
Carbohydrate
4
g
Sugar
4
g
Dietary Fiber
50
g
Protein
165
mg
Cholesterol
1800
mg
Sodium
1
g
Trans Fat
900
mg
Potassium
175
mg
Calcium
3
mg
Iron
