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

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 2 Green Onion
  • 5 oz. Asparagus
  • Info
    ½ cup Seasoned Wild Rice Blend
  • 1 Roma Tomato
  • ⅔ fl. oz. Balsamic Glaze
  • Info
    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.

  • Nutrition (per serving)

  • Calories
    479
  • Carbohydrates
    44g
  • Fat
    12g
  • Protein
    46g
  • Sodium
    1648mg

Recipe Steps

  • 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

  • 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."

  • 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. """

  • 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.

  • 5

    Finish The Dish

    Drizzle balsamic glaze on chicken and garnish with green onion tops.

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