Oven-Ready
Apricot-Glazed Chicken with Sweet Pea Risotto
easy prep & pan included
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
Chef
Sarah Thomsen
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 8 oz. Cooked Arborio Rice
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4 fl. oz. Cream Sauce Base
- 3 oz. Peas
- 1 oz. Caramelized Onion Jam
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½ oz. Grated Parmesan
- ½ oz. Apricot Preserves
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2 tsp. Chicken Demi-Glace Concentrate
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories580
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Carbohydrates53g
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Net Carbs50g
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Fat15g
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Protein46g
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Sodium1410mg
Recipe Steps
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Start the Chicken
Preheat oven to 425 degrees.
Pat chicken dry, and season both sides with a pinch of salt and pepper.Place chicken in provided tray.Bake uncovered in hot oven, 15 minutes. -
2 Add the Risotto
Carefully, remove tray from oven. Remove chicken to a plate. Add rice, cream base, 1/4 tsp. salt, peas, and cheese to tray and stir to combine. Tray will be hot! Use a utensil. Place chicken on risotto.
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3 Finish the Dish
Bake again uncovered in hot oven until risotto is heated through and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.
While meal bakes, combine demi-glace, apricot preserves, and caramelized onion jam in a mixing bowl.Carefully remove tray from oven. Remove chicken to a plate and top with apricot-caramelized onion-demi mixture. Bon appétit!
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