Chicken Florentine

with wild rice and marinated heirloom tomatoes

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy

A note about serious food allergies

Spinach: Popeye loved it, and your mom always made you finish your plate of it before dessert. But now, as an adult, you've come into the light. Delicious, healthy spinach, with maybe a little assist from cream, and you're loving every bite. And you're grooving on a succulent chicken breast and tart tomatoes mixed in. Adulthood; who knew it would taste so good?

In Your Box (serves 2)

  • Info
    2 oz. Cream Cheese
  • Info
    ¾ cup Seasoned Wild Rice Blend
  • 4½ oz. Heirloom Cherry Tomatoes
  • 2 Garlic Cloves
  • 2 Boneless Skinless Chicken Breasts
  • 2 fl. oz. White Cooking Wine
  • 4 oz. Baby Spinach
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

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

Before You Cook

  • Step 1 - Cook the Rice

    Cook the Rice

    Bring a small pot with 1½ 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.

  • Step 2 - Prepare the Ingredients

    Prepare the Ingredients

    Halve cherry tomatoes. Mince garlic. Pat chicken breasts dry, and season both sides with a pinch of salt and ¼ tsp. pepper.

  • Step 3 - Marinate the Tomatoes

    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.

  • Step 4 - Cook the Chicken

    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.

  • Step 5 - Make the Creamed Spinach

    Make the Creamed Spinach

    Return pan used to cook chicken to medium heat. Add ½ 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.

  • Step 6 - Finish the Dish

    Finish the Dish

    Plate dish as pictured on front of card. Bon appétit!