Express
Family
Mushroom Chicken and Edamame Rice
with green onions
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Sesame, Soy
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Under %{max_calories} caloriesOver 30g protein
Chef
Rachel Post
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 4)
- 20 oz. Boneless Skinless Chicken Breast Cutlet
- 16 oz. Cooked White Rice
- 8 oz. Sliced Cremini Mushrooms
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5 oz. Edamame
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1 fl. oz. Sweet & Thick Soy Sauce
- 1 fl. oz. Honey
- 4 tsp. Chicken Broth Concentrate
- 2 Green Onions
- 2 tsp. Garlic Pepper
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1 tsp. Mushroom 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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Calories450
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Carbohydrates47g
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Net Carbs43g
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Fat10g
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Protein39g
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Sodium1430mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 2 Large Non-Stick Pans
- 1 Plate
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
Customize It Instructions
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 3-4 minutes per side.
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1 Start the Chicken
Pat chicken dry. Season both sides with garlic pepper and 1/4 tsp. salt.
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.Working in batches if necessary, add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Remove from burner. Transfer chicken to a plate and cover with foil. Wipe pan clean and reserve.While chicken cooks, continue recipe. -
2 Prepare Green Onions and Cook Edamame
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Place another large non-stick pan over medium-high heat and add 1 tsp. olive oil.Add white portions of green onions, edamame, a pinch of salt, and mushroom seasoning to hot pan. Stir occasionally until edamame is slightly browned, 2-3 minutes. -
3 Add the Rice
Carefully massage rice in bag to break up any clumps and remove from packaging.
Add rice, chicken base, and a pinch of salt to hot pan with edamame. Stir until combined and rice is heated through, 3-4 minutes.Remove from burner. -
4 Finish Chicken and Finish Dish
Return pan used to cook chicken to medium heat and add 1 tsp. olive oil. Add mushrooms to hot pan. Stir occasionally until slightly browned, 2-3 minutes.
Add 1/4 cup water, soy sauce, and honey. Stir to combine and bring to a simmer.Once simmering, add chicken and flip until coated, 2-3 minutes.Remove from burner.Plate dish as pictured on front of card, topping chicken with sauce from pan. Garnish with green portions of green onions. Bon appetit!
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