Meal Kit
Chicken Florentine
with wild rice and marinated heirloom tomatoes
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Soy
Chef
Scott Gorsky
In Your Box (serves 2)
- 2 Boneless Skinless Chicken Breasts
- ¾ cup Seasoned Wild Rice Blend
- 4½ oz. Heirloom Cherry Tomatoes
- 4 oz. Baby Spinach
- 2 oz. Cream Cheese
- 2 fl. oz. White Cooking Wine
- 2 Garlic Clove
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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Calories660
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Carbohydrates58g
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Net Carbs55g
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Fat23g
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Protein47g
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Sodium1800mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 1 Mixing Bowl
- 1 Medium 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
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1 Cook the Rice
Bring a small pot with 11/2 cups water and rice to a boil. Reduce to a simmer, cover, and cook until rice is tender, 20-23 minutes. Remove from burner, keep covered, and let sit 5 minutes. Fluff and cover again. While rice cooks, prepare ingredients.
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2 Prepare the Ingredients
Halve cherry tomatoes. Mince garlic. Pat chicken breasts dry, and season both sides with a pinch of salt and 1/4 tsp. pepper.
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3 Marinate the Tomatoes
Combine tomatoes, half the garlic (reserve remaining for spinach), 1 tsp. olive oil, and a pinch of salt and pepper in a mixing bowl. Toss thoroughly and set aside to marinate. While tomatoes marinate, cook chicken.
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4 Cook the Chicken
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan and cook undisturbed, 3-4 minutes. Flip, lower heat to medium, and cook until chicken reaches a minimum internal temperature of 165 degrees, 3-4 minutes. Remove chicken to a plate and rest 3 minutes. Reserve pan; no need to wipe clean.
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5 Make the Creamed Spinach
Return pan used to cook chicken to medium heat. Add 1/2 tsp. olive oil and remaining garlic to hot pan, and cook until aromatic, 30-60 seconds. Add white wine and cream cheese and stir to incorporate. Cook until slightly thickened, 30-60 seconds. Stir in spinach and 2 Tbsp. water, and cook until wilted, 1-2 minutes. Remove from burner. Sauce will thicken as it cools.
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6 Finish the Dish
Plate dish as pictured on front of card. Bon appétit!
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