Express
Creamy Cheddar Chicken and Rice
ready in 15 minutes
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
Chef
David Padilla
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 8 oz. Pre-Cooked Brown Rice
- 1 Onion
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4 oz. Light Cream
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2 oz. Shredded Cheddar Cheese
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) EOdn6VPG
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Calories720
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Carbohydrates55g
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Net Carbs51g
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Fat33g
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Protein50g
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Sodium1100mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
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
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1 Prepare the Ingredients
Halve and peel onion. Cut halves into 1/4" dice.
Pat chicken breasts dry and, on a separate cutting board, cut into 1/2" dice. -
2 Start the Skillet
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add diced chicken and onions to hot pan and stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes. -
3 Make the Sauce
Add cream to pan and bring to simmer. Cook until slightly thickened, 2-3 minutes.
Stir in cheese and rice and cook until rice is warmed through, 1-2 minutes.Season with 1/4 tsp. salt and a pinch of pepper. -
4 Finish the Dish
Plate dish as pictured on front of card. Bon appétit!
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