Chopped & Ready
Zucchini over Chicken Creamy Rice
with Parmesan
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
- Calorie-Conscious
- Protein-Packed
Chef
Hannah Fenton
Hoping to whip up a speedy meal for your family with zero slicing and dicing? You’ve come to the right place! Home Chef’s Chopped and Ready meals require no cutting board and no oven. These scrumptious and satisfying meals will fly from stovetop to dinner table in under 20 minutes, minimizing prep and clean-up while maximizing your time with loved ones.
In Your Box (serves 4)
- 20 oz. Diced Boneless Skinless Chicken Breasts
- 16 oz. Cooked White Rice
- 8 fl. oz. Cream Sauce Base
- 10 oz. Sliced Zucchini
- 3 oz. Frozen Peas
- 2 oz. Grated Parmesan Cheese
- 2 tsp. Chicken Broth Concentrate
- 1 tsp. Rotisserie Chicken Seasoning
- 1 tsp. Garlic Salt
- ½ tsp. Lemon N Herb 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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Calories480
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Carbohydrates37g
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Net Carbs34g
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Fat19g
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Protein39g
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Sodium1510mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- 2 Large 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 shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Prepare the Chicken
Pat chicken dry. Season all over with rotisserie chicken seasoning and half the garlic salt (reserve remaining for sauce).
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2 Cook the Chicken
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add chicken to hot pan. Stir occasionally until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. -
3 Add the Sauce and Rice
Carefully massage rice in bag to break up any clumps and remove from packaging.
Add cream base, 1/2 cup water, chicken base, peas, half the cheese (reserve remaining for garnish), and remaining garlic salt to hot pan. Stir to combine and bring to a simmer.Once simmering, add rice and stir occasionally until heated through, 1-2 minutes.Remove from burner.While chicken and rice cook, continue recipe. -
4 Cook Zucchini and Finish Dish
Place another large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add zucchini, lemon n herb seasoning, and 1/4 tsp. pepper to hot pan. Stir occasionally until slightly browned and tender, 6-8 minutes.Remove from burner.Plate dish as pictured on front of card, topping chicken-rice mixture with zucchini. Garnish with remaining cheese. Bon appétit!
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