Express
Speedy Lemony Chicken Risotto
with spinach and Parmesan
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
- Calorie-Conscious
- Protein-Packed
Chef
David Welch
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
- 3 oz. Frozen Corn
- 2 oz. Baby Spinach
- 1 oz. Cream Cheese
- ½ oz. Shredded Parmesan Cheese
- ½ oz. Crispy Fried Onions
- 6 Chive Sprigs
- ½ tsp. Lemon N Herb Seasoning
- ½ tsp. Garlic Salt
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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Carbohydrates44g
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Net Carbs41g
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Fat27g
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Protein37g
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Sodium1740mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Medium Non-Stick Pans
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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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Prepare the Ingredients
Coarsely chop spinach.
Mince chives.Pat chicken dry. Season all over with garlic salt, 1/4 tsp. salt, and a pinch of pepper. Don't worry about trimming. Excess fat will render while cooking and add flavor. -
2 Start the Risotto
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add spinach in batches (don't overflow the pan) and stir occasionally until wilted, 2-3 minutes.Carefully massage rice in bag to break up any clumps and remove from packaging.Add rice, corn, lemon n herb seasoning, 1/4 tsp. salt, and a pinch of pepper. Stir occasionally until combined and rice is heated through, 2-3 minutes. -
3 Finish the Risotto
Add cream base, cream cheese, and half the shredded cheese (reserve remaining for garnish) to hot pan. Stir to combine and bring to a simmer.
Once simmering, stir occasionally until risotto is slightly thickened, 1-2 minutes.If too thick, add water, 1 tsp. at a time, until desired consistency is reached.Remove from burner.While risotto cooks, continue recipe. -
4 Cook Chicken and Finish Dish
Place another medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add chicken to hot pan. Stir occasionally until chicken is slightly browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Remove from burner.Plate dish as pictured on front of card, topping risotto with chicken. Garnish with chives, remaining shredded cheese, and crispy onions. Bon appétit!
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