Meal Kit
Roasted Chicken Ala Parmigiana
With Sweet Pea Risotto
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 1 days
Contains: Milk
Chef
Justin Paruszkiewicz
Preparing homemade risotto only sounds intimidating, but if you can stir, you can make some of the best in town. Risotto, a sumptuous Northern Italian rice dish, is elevated with seasonal sweet peas, buttery oven-roasted chicken, and rich and nutty parmesan cheese to make a creamy, decadent meal.
In Your Box (serves 2)
- 2 Boneless Skinless Chicken Breasts
- 1 Yellow Onion
- 1 cup Arborio Rice
- 5 oz. Frozen Peas
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2 oz. Grated Parmesan Cheese
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1⅘ oz. Butter
- 2 fl. oz. White Cooking Wine
- 4 Parsley Sprigs
- 2 Chicken Bouillon Cube, Low-Sodium
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) lOb4o9PV
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Calories970
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Carbohydrates102g
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Net Carbs92g
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Fat32g
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Protein59g
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Sodium1440mg
Recipe Steps
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
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1 Prep the Vegetables
Preheat the oven to 375F degrees for baking the chicken.
Chop the onion into a small dice (Reserving ½ cup for the risotto). Roughly chop the parsley. -
2 Roast the Chicken
Place the chicken breasts on a baking sheet prepared with parchment or silpat liner. Drizzle the chicken with one 1 Tsp. olive oil and season with a pinch of salt and pepper. Bake the chicken in the oven for 10-15 minutes, or until the chicken is beginning to brown and the breast is firm. If using a meat thermometer, the internal temperature should read 165F degrees. When the chicken is cooked, cool and use a fork to shred into ¼ inch thin strips.
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3 Prepare the Stock
Place 4 cups of water in a medium-sized pot. Bring water to a simmer and add the chicken bouillon cubes. Whisk until cubes are dissolved. Remove from heat and set aside.
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4 Toast the Arborio Rice
Heat 1 Tbsp. olive oil, and 2 Tbsp. butter in a large sauté pan over medium-low heat. Add onion and cook, stirring, until translucent. Add Arborio rice and cook, stirring, until rice is completely coated with oil and butter. Add white wine (this step is called "deglazing") and cook until reduced by half.
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5 Make the Risotto
Over the same medium-low heat, add one ladle (about 2-3 ounces of stock) to the rice at a time, stirring continuously until the stock is absorbed and the rice is almost dry. Add another ladle of stock and repeat the process. Stop adding stock when the rice is tender but still firm (about 20 minutes). The consistency should be very creamy, but not runny. When risotto is cooked, add the sweet peas, remaining butter, shredded chicken, and Parmesan cheese (reserving some for garnish).
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6 Plate the Dish
Ladle the risotto in the middle of shallow bowl or plate. Garnish with parsley and remaining Parmesan cheese.
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