Chopped & Ready
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
- Gluten-Smart
Chef
Hannah Fenton
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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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 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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