Express
One-Pan Savory Chicken and Vegetable Skillet
with rice and leeks
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
- Calorie-Conscious
- Protein-Packed
Chef
Laura Alpern
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 2)
- 10 oz. Diced Chicken Thighs
- 4 fl. oz. Cream Sauce Base
- 8 oz. Cooked White Rice
- 4 oz. Diced Carrots
- 3 oz. Frozen Peas
- 1 oz. Shredded White Cheddar Cheese
- ½ oz. Crispy Fried Onions
- ½ oz. Leeks
- 2 tsp. Chicken Broth Concentrate
- 1 tsp. Poultry 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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Calories570
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Carbohydrates46g
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Net Carbs41g
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Fat24g
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Protein38g
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Sodium1440mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Non-Stick Pan
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 diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Cook the Carrots
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add carrots and 1/4 cup water to hot pan. Cover and cook until water is almost completely evaporated, 3-5 minutes. -
2 Add the Chicken
Pat chicken dry. Don't worry about trimming. Excess fat will render while cooking and add flavor.
Uncover and add chicken, leeks, poultry seasoning, and 1/4 tsp. salt to hot pan. Stir occasionally until chicken is slightly browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes. -
3 Add the Rice
Carefully massage rice in bag to break up any clumps. Remove rice from packaging.
Add rice, cream base, peas, chicken base, and 1/4 cup water to hot pan. Stir to combine and bring to a simmer. -
4 Add Cheese and Finish Dish
Once simmering, add cheese and a pinch of salt and pepper to hot pan. Stir occasionally until melted and combined, 1-2 minutes.
Remove from burner.Plate dish as pictured on front of card, topping rice with crispy onions. Bon appétit!
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