Creamy Chicken Wild Rice Bowl
with mushrooms and zucchinis
Prep & Cook Time: 60+ min.
Cook Within: 6 days
Difficulty Level: Easy
Spice Level: Mild
Contains: Milk, Soy
Chef
Jimmy Cababa
In Your Box (serves 2)
- 14 oz. Diced Chicken Thighs
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4 oz. Light Cream
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½ cup Seasoned Wild Rice Blend
- 4 oz. Cremini Mushrooms
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1 oz. Shaved Parmesan
- 1 Zucchini
- 1 tsp. Portuguese Piri Piri Seasoning
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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Calories626
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Carbohydrates42g
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Fat28g
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Protein50g
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Sodium1411mg
Recipe Steps
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1 Prep
Slice mushrooms ¼ inch thick Slice zucchini into half moons
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2 Cook Wild Rice
"Bring a medium pot with wild rice and 1½ cup water to a boil. Lower to a simmer, cover, and cook until tender, 20-23 minutes.
Once cooked, stir in heavy cream and bring to a simmer. Immediately remove from heat and cover. Set aside.
WHile rice cooks, prepare ingredients.
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3 Cook Chicken
Place a large pan over medium-high heat and add 2 tsp. olive oil. Season chicken with ¼ tsp salt, pinch of pepper and half the seasoning blend, Add chicken thighs to hot pan and cook until deep brown and chicken reaches a minimum internal temperature of 165 degrees, 4-5 minutes per side. Add vegetables and remaining seasoning blend. Cook for 2-3 minutes or until vegetables are softened.
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4 Finish The Dish
Top dish with shaved parmesan.
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