15 Minute Meal Kit

Garlic Pepper Chicken and Lemon Herb Butter with Parmesan and Pea Risotto

stovetop cooking

Prep & Cook Time: 25-35 min.

Cook Within: 4 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)

  • ½ tsp. Garlic Salt
  • Info
    ½ oz. Shredded Parmesan Cheese
  • Info
    1 oz. Lemon Garlic Herb Butter
  • 13 oz. Boneless Skinless Chicken Breasts
  • Info
    ⅗ oz. Butter
  • 1 tsp. Garlic Pepper
  • 2 tsp. Chicken Broth Concentrate
  • 8 oz. Cooked Arborio Rice
  • Info
    1 oz. Light Cream Cheese
  • 3 oz. Peas

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
    682
  • Carbohydrates
    44g
  • Fat
    30g
  • Protein
    47g
  • Sodium
    1732mg

Recipe Steps

You Will Need

  • Olive Oil
  • 1 Medium Non-Stick Pan
  • 1 Medium Pot

Before You Cook

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

    Cook the Chicken

    Pat chicken dry, and season both sides with garlic pepper. Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan and cover. Cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove from burner. While chicken cooks, make risotto.

  2. 2

    Start the Risotto

    Place a medium pot over medium heat. Add rice, peas, ½ cup water, cream cheese and chicken base. Bring to a simmer, undisturbed. Once simmering, cook undisturbed until thickened and water is mostly absorbed, 2-3 minutes.

  3. 3

    Finish the Risotto

    Remove from burner. Stir in garlic salt and plain butter until combined and creamy. Set aside, 2 minutes.

  4. 4

    Finish the Dish

    Plate dish as pictured on front of card, garnishing risotto with Parmesan and topping chicken with lemon herb butter. Bon appétit!

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