Meal Kit
Culinary Collection
Chicken and Avocado Tomato Salsa
with creamy corn risotto
Prep & Cook Time: 50-60 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
Chef
Sarah Thomsen
Summer may be drawing to a close, but the flavors need not: bright, sunny, and citrusy can stay with us the entire year. Like this salsa of bright lime, fresh tomato, rich and meaty avocado, and biting shallot, which sits atop tender chicken like a dream. With the chicken, with the creamy corn risotto, or just on its own, the salsa brings summer to the dinner plate, whatever season it is. Tip: To keep corn kernels from making a mess, hold the ear of corn vertically in a bowl. Cut downward, rotating corn as you go, so kernels end up in the bowl instead of scattered on your counter.
In Your Box (serves 2)
- 1 Ear of Corn
- 13 oz. Boneless Skinless Chicken Breasts
- 1 Avocado
- ¾ cup Arborio Rice
- 4 oz. Grape Tomatoes
- 1 Lime
- 1 Shallot
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1 oz. Chili Lime Butter
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4 tsp. Chicken Demi-Glace Concentrate
- 1 tsp. Fajita Seasoning
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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Calories860
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Carbohydrates85g
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Net Carbs73g
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Fat39g
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Protein49g
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Sodium1250mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 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
Customize It Instructions
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If using sirloin steaks, follow same instructions as chicken in Steps 1 and 2, roasting until steaks reach minimum internal temperature, 12-16 minutes. Rest at least 5 minutes.
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1 Prepare the Ingredients
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 1/4" dice.Quarter tomatoes.Peel and mince shallot.Halve lime. Juice one half and cut other half into wedges.Pat chicken dry, and season both sides with seasoning blend. -
2 Make the Salsa
In a mixing bowl, combine half the shallot (reserve remaining for risotto), tomatoes, avocado, 2 tsp. lime juice (reserve remaining for risotto), 1 tsp. olive oil, and a pinch of salt. Set aside.
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3 Roast the Chicken
Place chicken breasts on prepared baking sheet and drizzle with 1 tsp. olive oil. Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 17-20 minutes.
Carefully tent roasted chicken with foil.While chicken roasts, cook risotto. -
4 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. -
5 Finish Risotto and Finish Dish
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.Plate dish as pictured on front of card, topping chicken with avocado tomato salsa. Squeeze lemon wedges over meal to taste. Bon appétit!
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