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
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.
You Will Need
Before You Cook
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
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.
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.
Roast the Chicken
Place a medium non-stick pan over medium heat and add 1 tsp, olive oil. 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 tent with foil.
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.
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 chili lime butter and 2 tsp. lime juice.
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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