Chicken Breast with Preserved Lemon Butter and Spinach Artichoke Risotto

Culinary Collection

Prep & Cook Time: 50-60 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy

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)

  • ½ oz. Preserved Lemon Slices
  • 2 oz. Artichoke Hearts
  • Info
    ⅗ oz. Butter
  • Info
    3 oz. Grated Parmesan
  • 2 oz. Baby Spinach
  • Info
    1 oz. Cheese and Garlic Croutons
  • 2 Green Onions
  • 2 Garlic Cloves
  • ¾ cup Arborio Rice
  • 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
    861
  • Carbohydrates
    73g
  • Fat
    34g
  • Protein
    64g
  • Sodium
    1608mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Medium Pot
  • 1 Small Pot
  • 1 Mixing Bowl

Before You Cook

  • 1

    Roast the Garlic

    Place garlic and ½ tsp. olive oil on a piece of foil and form a foil pouch around garlic. Place directly on oven rack, opening side up, and roast in hot oven until garlic is tender, 18-20 minutes. While garlic roasts, prepare ingredients.

  • 2

    Prepare the Ingredients

    Crush croutons. Drain artichokes and coarsely chop. 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.

  • 3

    Cook 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 pan. Stir occasionally until rice is toasted and opaque, 1-2 minutes. Add 1 cup boiling water from pot. 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.

  • 4

    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 chicken to a plate and tent with foil. Remove from burner.

  • 5

    Make Preserved Lemon Butter and Finish Dish

    Carefully open foil packet and remove garlic. Coarsely chop garlic. In a mixing bowl, combine garlic, butter, green portions of green onions, and lemon. Plate dish as pictured on front of card, topping chicken with preserved lemon butter and garnishing risotto with croutons. Bon appétit!

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