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
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
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
Prepare the Ingredients
Mince parsley, leaves and stems.
Trim bottom end from broccolini.
Combine panko, Asiago, and 1 tsp. olive oil in a mixing bowl. Set aside.
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
Roast the Broccolini and Chicken
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and sear undisturbed until browned on one side, 4-5 minutes.
While chicken sears, place broccolini on prepared baking sheet and toss with 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer on one side.
Transfer chicken, seared side up, to empty side of baking sheet. Top with panko-Asiago mixture, pressing gently to adhere.
Roast in hot oven until broccolini is tender and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.
Tent roasted chicken with foil.
While chicken and broccolini roasts, start risotto.
Start the Risotto
Place another medium pot over medium-high heat and add 2 tsp. olive oil.
Add rice and tomatoes to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes.
Add 1 cup boiling water from other pot to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.
Finish the Risotto
Add ½ cup boiling water from other pot and stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes.
Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left.
Remove from burner. Stir in Parmesan, tomato paste, butter, broccolini, ¼ tsp. salt, and a pinch of pepper.
Finish the Dish
Plate dish as pictured on front of card, garnishing meal with parsley. Bon appétit!
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