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
A note about serious food allergies
This meal has about a thousand delicious things happening in it, we don't even know if we can mention them all: the juicy, flavorful chicken and the creamy richness of risotto flavored with fresh spinach, briny artichokes, and nutty Parmesan. Butter… what can you say about that mixed with the puckish preserved lemon, and adorning the tender chicken. And we haven't even mentioned the green onions and the croutons yet… 1,001 delicious things.
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
Medium Non-Stick Pan
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
Customize It Instructions
If using sirloin steaks, follow same instructions as chicken in Steps 1 and 3, cooking until steak reaches minimum internal temperature, 5-7 minutes per side.
If using wild-caught salmon fillets, pat dry and season flesh side with a pinch of pepper. Follow same instructions as chicken in Step 3, placing in hot pan skin side up and cooking until salmon reaches minimum internal temperature, 3-5 minutes per side.
Prepare the Ingredients
Coarsely crush croutons.
Drain artichokes and coarsely chop.
Coarsely chop spinach.
Mince preserved lemon.
Trim and thinly slice green onions, keeping white and green portions separate.
Pat chicken breasts dry, and season both sides with a pinch of pepper.
Make the Risotto
Place a medium pot over medium-high heat and add 1 tsp. olive oil. Add rice and white portions of green onions to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes.
Add 1 cup boiling water from small pot and demi-glace to rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.
Add ½ cup boiling water 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 cheese, spinach, artichokes, and a pinch of salt. Cover and set aside.
Cook the Chicken
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken breasts to hot pan, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Remove from burner. Remove chicken to a plate and tent with foil.
While chicken cooks, make preserved lemon butter.
Make the Preserved Lemon Butter
In a mixing bowl, combine butter, green portions of green onions, and preserved lemon.
Finish the Dish
Plate dish as pictured on front of card, topping chicken with preserved lemon butter, and garnishing risotto with crushed croutons. Bon appétit!
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