Meal Kit

Chicken Piccata Risotto

with baby spinach

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

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)

  • 12 oz. Diced Boneless Skinless Chicken Breasts
  • Info
    1 oz. Grated Parmesan
  • ¾ cup Arborio Rice
  • 1 Lemon
  • ¼ oz. Parsley
  • ½ oz. Capers
  • 2 oz. Baby Spinach
  • Info
    ⅓ oz. Butter
  • Info
    1 oz. Cream Cheese
  • 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.

  • Nutrition (per serving)

  • Calories
    664
  • Carbohydrates
    64g
  • Fat
    23g
  • Protein
    48g
  • Sodium
    1681mg

Recipe Steps

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
  1. 1

    prep

    pick and chop parsley mince garlic juice lemon

  2. 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

  3. 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

  4. 4

    plate

    top with chicken mixture

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