with Garlic Butter Rice and Zucchini
Capers add the perfect amount of salt and a small pinch of luxury to this chicken dinner. Ingredients: Chicken breast • Zucchini • Parboiled rice • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Capers (capers, water, salt, vinegar, calcium chloride, potassium sorbate) • Garlic spread (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) (soy) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • 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).
Allergens
Utensils
Tags
Chicken Breasts
2 unit(s)
Cream
56 mL
Capers
30 g
Parboiled Rice
0.75 cup
Zucchini
1 unit(s)
Garlic Spread
2 tbsp
Chicken Broth Concentrate
1 unit(s)
Cream Sauce Spice Blend
1 tbsp
Oil
1 tbsp
Salt
0.25 tsp
Pepper
0.125 tsp
- Add 1 cup (2 cups) water and 1/4 tsp (1/2 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 16-18 min.
- Remove from heat. Set aside, still covered.
- Meanwhile, cut zucchini into 1/4-inch half-moons.
- Drain and rinse capers.
- Pat chicken dry with paper towels. Season chicken with salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add half the Garlic Spread to the pan, then swirl to melt.
- Add zucchini. Cook, stirring often, until tender-crisp, 3-4 min.
- Season with salt and pepper.
- Transfer to a plate, then cover to keep warm.
- Reduce heat to medium.
- Add 1 tbsp (2 tbsp) oil, then chicken. Cook on one side until golden, 5-6 min. Flip, then cover and continue cooking until cooked through, 5-7 min.**
- Transfer to the plate with zucchini.
- Sprinkle over Cream Sauce Spice Blend. Cook, stirring constantly, until combined with oil, 1 min.
- Add 1/4 cup (1/2 cup) water to the pan. Cook, scraping up any brown bits from the bottom of the pan, until slightly thickened, 1-2 min.
- Add capers, cream and chicken broth concentrate. Cook, stirring often, until slightly thickened, 2-3 min.
- Remove from heat, then season with salt and pepper.
- Fluff rice with a fork, then stir in remaining Garlic Spread.
- Thinly slice chicken.
- Divide rice and zucchini between plates.
- Top rice with chicken.
- Drizzle over caper cream.
780
kcal
Calories
34
g
Fat
11
g
Saturated Fat
68
g
Carbohydrate
3
g
Sugar
4
g
Dietary Fiber
48
g
Protein
160
mg
Cholesterol
1390
mg
Sodium
0.4
g
Trans Fat
1300
mg
Potassium
100
mg
Calcium
2.3
mg
Iron
