Balsamic-Basil Mozzarella Chicken
with farro and bruschetta asparagus
Prep & Cook Time: 60+ min.
Cook Within: 5 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Soy
Chef
Jimmy Cababa
In Your Box (serves 2)
- 2 Green Onion
- 5 oz. Asparagus
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½ cup Seasoned Wild Rice Blend
- 1 Roma Tomato
- ⅔ fl. oz. Balsamic Glaze
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1 oz. Shredded Mozzarella
- 13 oz. Boneless Skinless Chicken Breasts
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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Calories479
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Carbohydrates44g
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Fat12g
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Protein46g
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Sodium1648mg
Recipe Steps
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1 Prep
Core tomato and cut into ½" dice (Time: 1:00) Trim woody ends off asparagus and cut into 1” lengths (Time: 1:11) On an angle (Time: 1:07) Mince garlic
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2 Cook The Wild Rice
"Bring a medium pot with wild rice and 1½ cup water to a boil. Lower to a simmer, cover, and cook until tender, 20-23 minutes. Remove from burner, fluff, and set aside covered."
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3 Cook Chicken
" Place a medium non-stick pan over medium-high heat. Season chicken with ¼ tsp salt and a pinch of pepper. Add 1 tsp. olive oil and chicken to hot pan and cook until browned, 2-3 minutes per side. Transfer chicken to prepared baking sheet. Top with mozzarella. Roast until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes. """
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4 Cook Vegetables
Return pan used to cook chicken to medium heat and add 1 tsp. olive oil. Add asparagus, ¼ tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until lightly charred and tender, but still crisp, 8-10 minutes. Add green onion bottoms and cook 1 minute. Remove from heat and stir in tomatoes. Toss.
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5 Finish The Dish
Drizzle balsamic glaze on chicken and garnish with green onion tops.
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