Express
Sun-Dried Tomato Butter Chicken with Feta and Spinach Rice
stovetop cooking
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat, Soy
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Under %{max_calories} calories
Chef
David Padilla
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)
- 12 oz. Boneless Skinless Chicken Breasts
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8½ oz. Cooked White Wild Rice Blend
- 2 oz. Baby Spinach
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1 oz. Crumbled Feta Cheese
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⅗ oz. Butter
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1 Tbsp. Sun-Dried Tomato Pesto
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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Calories590
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Carbohydrates46g
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Net Carbs44g
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Fat26g
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Protein43g
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Sodium1730mg
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
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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.
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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 Make Butter and Prepare Ingredients
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 Prepare Spinach and Cook Rice
Coarsely chop spinach.
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 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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