Chicken Piccata Risotto
with baby spinach
Prep & Cook Time: 60+ min.
Cook Within: 5 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk
Chef
Patrick Le Beau
In Your Box (serves 2)
- 2 Garlic Clove
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1 oz. Cream Cheese
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⅓ oz. Butter
- 2 oz. Baby Spinach
- ½ oz. Capers
- ¼ oz. Parsley
- 1 Lemon
- ¾ cup Arborio Rice
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1 oz. Grated Parmesan
- 12 oz. Diced 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.
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Nutrition (per serving)
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Calories664
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Carbohydrates63g
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Fat23g
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Protein48g
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Sodium1656mg
Recipe Steps
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1 prep
pick and chop parsley mince garlic juice lemon
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2 risotto
medium pot over medium heat, 2 t oil, sweat rice for 1 minute with ¼ t salt add 2 cups water, cover and simmer over medium heat for 14-16 minutes, until almost all water gone reduce heat to low, stir in spinach, cream cheese and parm, until cheese melts and spinach just barely wilts, add ¼ t salt and ¼ t lemon juice
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3 cooking chicken
while rice simmers heat medium non stick over medium high heat with 2 t oil, add chicken, sear for 3-4 minutes, season with pinch of salt and pepper stir and continue to cook for another 4-5 minutes, stirring occasionally add garlic and cook for one minute, add capers, 1t lemon juice, 2 T water and butter reduce sauce by ½ remove from heat and stir in parsley
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4 plate
top with chicken mixture
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