Meal Kit
Culinary Collection
Chicken Breast with Preserved Lemon Butter and Spinach Artichoke Risotto
Culinary Collection
Prep & Cook Time: 50-60 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Patrick Le Beau
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- ¾ cup Arborio Rice
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3 oz. Grated Parmesan
- 2 oz. Baby Spinach
- 2 oz. Artichoke Hearts
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1 oz. Cheese and Garlic Croutons
- 2 Green Onions
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⅗ oz. Butter
- ½ oz. Preserved Lemon Slices
- 2 Garlic Cloves
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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Calories890
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Carbohydrates77g
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Net Carbs71g
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Fat36g
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Protein62g
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Sodium1630mg
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
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
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1 Roast the Garlic
Place garlic and 1/2 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 1/2 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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