Chicken and Avocado Tomato Salsa

with creamy corn risotto

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

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)

  • 1 Shallot
  • 1 Ear of Corn
  • 1 Lime
  • Info
    1 oz. Chili Lime Butter
  • 4 tsp. Chicken Base
  • 4 oz. Grape Tomatoes
  • ¾ cup Arborio Rice
  • 1 Avocado
  • 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
    854
  • Carbohydrates
    83g
  • Fat
    38g
  • Protein
    49g
  • Sodium
    1741mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Baking Sheet
  • 1 Medium Pot
  • 1 Small Pot
  • 1 Mixing Bowl

Before You Cook

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
  1. 1

    Prepare Ingredients and Make Salsa

    Peel husk off corn and remove kernels from cob, holding cob vertically and carefully slicing downward. Halve avocado and remove pit by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit. Scoop out the flesh with a spoon. Cut into ¼" dice. Quarter tomatoes. Peel and mince shallot. Halve and juice lime. Combine half the shallot (reserve remaining for risotto), tomatoes, avocado, 2 tsp. lime juice, a pinch of salt, and 1 tsp. olive oil in a mixing bowl. Set aside. Pat chicken dry, and season both sides with a pinch of salt and pepper.

  2. 2

    Roast the Chicken

    Heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Add chicken to hot pan. Cook undisturbed until browned, 2-3 minutes. Transfer chicken, seared side up, to prepared baking sheet. Roast until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes. Remove from oven and carefully cover with foil.

  3. 3

    Start the Risotto

    Place a medium pot over medium-high heat and add 2 tsp. olive oil. Add corn, remaining shallot, and a pinch of salt and pepper to hot pot. Stir occasionally until corn starts to brown, 2-3 minutes. Add rice and stir occasionally until rice is toasted, 1-2 minutes.

  4. 4

    Finish the Risotto

    Add 1 cup boiling water from small pot and chicken base to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed. Add ½ cup boiling water from small pot and stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes. Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left. Remove from burner. Stir in butter and 2 tsp. lime juice.

  5. 5

    Plate the Dish

    Slice chicken breasts into five evenly-sized pieces. Plate dish as pictured on front of card, topping risotto and chicken with salsa. Bon appétit!

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