Express
Rotisserie-Spiced Creamy Chicken
with garlic butter rice
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
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Under %{max_calories} calories
Chef
Tom Scodari
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. Diced Boneless Skinless Chicken Breasts
- 17 oz. Cooked Jasmine Rice
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4 fl. oz. Cream Sauce Base
- 5 oz. Baby Spinach
- 1 Onion
- 4 oz. Button Mushrooms
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1 oz. Crispy Fried Onions
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¾ oz. Roasted Garlic & Herb Butter
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½ oz. Shredded Parmesan Cheese
- 1½ tsp. Rotisserie Chicken 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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Calories540
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Carbohydrates50g
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Net Carbs47g
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Fat21g
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Protein37g
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Sodium680mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- 1 Large Non-Stick Pan
- 1 Microwave-Safe Bowl
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
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1 Heat Rice and Prepare Ingredients
Place rice in a microwave-safe bowl. Microwave uncovered until heated through, 2-3 minutes.
Carefully remove from microwave. Rest, 2 minutes.Fluff rice with a fork and stir in butter until melted and combined.While rice heats, stem mushrooms and cut caps into 1/4” slices.Halve and peel onion. Slice halves into thin strips. -
2 Cook the Chicken
Pat chicken dry and season all over with rotisserie seasoning.
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan and stir occasionally until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Remove from burner. Transfer chicken to a plate and set aside. Reserve pan; no need to wipe clean. -
3 Cook the Vegetables
Return pan used to cook chicken to medium heat and add 2 tsp. olive oil.
Add onions and mushrooms to hot pan. Stir occasionally until tender, 4-6 minutes.Working in batches if necessary, add spinach and stir occasionally until wilted, 2-3 minutes. -
4 Add Chicken and Sauce and Finish Dish
Add chicken and cream base to hot pan with vegetables and bring to a simmer.
Once simmering, add cheese and a pinch of pepper. Stir occasionally until combined and slightly thickened, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping rice with chicken and vegetables and garnishing with crispy onions. Bon appétit!
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