Oven-Ready
Hunter's Stew-Inspired Chicken
with garlic buttered rice
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
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Under %{max_calories} caloriesOver 30g protein
Chef
Maija Barnes
Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you worked over a hot stove for hours (we'll keep your secret.)
In Your Box (serves 4)
- 20 oz. Boneless Skinless Chicken Breast Cutlet
- 16 oz. Cooked White Rice
- 10 oz. Diced Carrots
- 8 oz. Sliced Cremini Mushrooms
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2 oz. Light Sour Cream
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1½ oz. Roasted Garlic & Herb Butter
- 4 tsp. Chicken Broth Concentrate
- 1 tsp. Poultry Seasoning
- 1 tsp. Onion Salt
- 1 tsp. Cornstarch
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) yP5LoY38
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Calories460
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Carbohydrates42g
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Net Carbs38g
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Fat15g
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Protein35g
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Sodium1790mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Microwave-Safe Bowl
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
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1 Start the Carrots
In one provided tray, combine carrots, 1 tsp. olive oil, and 1 Tbsp. water.
Bake uncovered in hot oven, 15 minutes.While carrots bake, continue recipe. -
2 Assemble Rice and Add Chicken
Carefully massage rice in bag to break up any clumps. Remove rice from packaging. Place rice in second provided tray. Stir in half the onion salt (reserve remaining for chicken) until combined, then top with half the butter (reserve remaining for post-bake).
Pat chicken dry. Season both sides with poultry seasoning and remaining onion salt.After 15 minutes, carefully remove tray from oven. Add mushrooms, 1/4 tsp. salt, and a pinch of pepper to carrots. Stir to combine and top with chicken. Tray will be hot! Use a utensil. -
3 Bake Meal and Make Sauce
Bake both trays uncovered in hot oven until rice is heated through, vegetables are tender, and chicken reaches a minimum internal temperature of 165 degrees, 18-22 minutes.
Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.While meal bakes, in a microwave-safe bowl, combine cornstarch, 1/2 cup water, chicken base, and 1/4 tsp. salt. Cover with a damp paper towel.Microwave covered until heated through and slightly thickened, 1-2 minutes.Carefully remove from microwave and stir in sour cream until smooth. Set aside.Carefully remove trays from oven and drain any excess liquid from chicken tray. Stir remaining butter into rice. Tray will be hot! Use a utensil.To serve, top rice with chicken and vegetables. Garnish with sauce. Bon appétit!
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