15 Minute Meal Kit

Sun-Dried Tomato Butter Chicken with Feta and Spinach Rice

stovetop cooking

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Butter is awesome, but adding some tart and sweet tomato pesto to it? That's something to write home about. Rice is also great, but bringing a bit of fresh spinach and pungent feta to the proceedings? Looks like you've got at least two things to write home about.

In Your Box (serves 2)

  • Info
    1 Tbsp. Sun-Dried Tomato Pesto
  • Info
    1 oz. Feta Cheese Crumbles
  • 12 oz. Boneless Skinless Chicken Breasts
  • 2 oz. Baby Spinach
  • Info
    8½ oz. Cooked White Wild Rice Blend
  • Info
    ⅗ oz. Butter

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.

  • Nutrition (per serving)

  • Calories
    570
  • Carbohydrates
    46g
  • Fat
    24g
  • Protein
    42g
  • Sodium
    1650mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl
  • 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

  • If using pork chops, follow same instructions as chicken in Step 1, cooking until pork reaches minimum internal temperature, 5-7 minutes per side. Rest, 3 minutes.

  1. 1

    Cook the Chicken

    Pat chicken dry, and season both sides with a pinch of salt and pepper.

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.

    Remove from burner. Remove chicken to a plate and tent with foil.

    While chicken cooks, prepare ingredients and make rice.

  2. 2

    Make Butter and Prepare Ingredients

    Coarsely chop spinach.

    Combine pesto, softened butter, and a pinch of pepper in a mixing bowl. Set aside.

    Carefully massage rice in bag to break up any clumps. Tear a small slit in an upper corner of bag to vent. Place upright in microwave and heat, 45 seconds. Remove rice from packaging.

  3. 3

    Make the Rice

    Place a large non-stick pan over medium heat and add 2 tsp. olive oil.

    Add rice, 1/4 cup water, spinach, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir often until spinach is wilted and rice is warmed though, 3-5 minutes.

    Remove from burner.

  4. 4

    Finish the Dish

    Plate dish as pictured on front of card, topping rice with cheese and chicken with sun-dried tomato butter. Bon appétit!

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