Express
Chicken and Mushroom Wild Rice Bowl
with stroganoff sauce
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat, Soy
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Under %{max_calories} calories
Chef
Jimmy Cababa
Wild rice, chicken, and mushrooms come together here delightfully in this meal, and that would be enough, but we've gilded the lily here with a strogy sauce you'll make yourself. Let us correct that: a strogy sauce you'll make in less than 15 minutes. And just to clarify: no lilies will be in your box. Just delicious flavors.
In Your Box (serves 2)
- 10 oz. Diced Boneless Skinless Chicken Breasts
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8½ oz. Cooked White Wild Rice Blend
- 4 oz. Sliced Cremini Mushrooms
- 2 oz. Kale
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1 oz. Sour Cream
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1 oz. Light Cream Cheese
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½ oz. Grated Parmesan
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2 tsp. Chicken Demi-Glace Concentrate
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) 8O7nj2qD
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Calories550
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Carbohydrates49g
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Net Carbs47g
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Fat21g
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Protein41g
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Sodium1480mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Microwave-Safe Bowl
- 1 Large Non-Stick Pan
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 20 oz. diced chicken breasts, follow same instructions as 10 oz. diced chicken, working in batches if necessary.
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If using whole chicken breasts, on a separate cutting board, cut into 1” dice. Follow same instructions as diced chicken.
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If using steak strips, spread into a single layer, pat dry, and coarsely chop. Follow same instructions as diced chicken in Step 1, stirring occasionally until no pink remains and steak strips reach minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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If using Impossible Burger, follow same instructions as diced chicken in Step 1, breaking up burger until heated through, 4-6 minutes.
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1 Cook the Chicken
Pat chicken dry, and season all over with a pinch of salt and pepper.
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.Add chicken to hot pan and stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Transfer chicken to a plate. Reserve pan; no need to wipe clean.While chicken cooks, prepare kale. -
2 Start the Vegetables and Sauce
Stem kale and coarsely chop.
Return pan used to cook chicken to medium-high heat.Add 2 tsp. olive oil, mushrooms, and a pinch of salt and pepper to hot pan. Stir occasionally until mushrooms have softened, 2-3 minutes.Add cream cheese, sour cream, demi-glace, and 1/2 cup water. Bring to a simmer, whisking or stirring vigorously until thoroughly combined. -
3 Finish the Vegetables and Sauce
Once simmering, add kale to hot pan. Cover, and stir occasionally until kale is wilted and tender, 2-3 minutes.
Add chicken and Parmesan and stir until combined and sauce is slightly thickened, 1-2 minutes.If sauce is too thick, add water, 1 Tbsp. at a time, until desired consistency is reached. Remove from burner.While vegetables cook, heat rice. -
4 Heat Rice and Finish Dish
Remove rice from packaging. Place rice in a microwave-safe bowl with 2 Tbsp. water. Cover with a damp paper towel. Microwave until warmed through, 2-3 minutes.
Carefully remove from microwave. Fluff rice with a fork.Plate dish as pictured on front of card, topping rice with chicken and vegetables. Bon appétit!
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