Cheesy Mushroom and Pepper Braised Chicken
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Cheesy Mushroom and Pepper Braised Chicken

Cheesy Mushroom and Pepper Braised Chicken

with Orzo and Garden Salad

Chef's Choice

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time10 minutes


serving amount

280 g

Chicken Thighs

170 g


(Contains Wheat)

1 unit(s)

Sweet Bell Pepper

113 g


56 g

Baby Spinach

¼ cup

Cheddar Cheese, shredded

(Contains Milk)

2 tbsp

Tomato Sauce Base

(May contain Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

Not included in your delivery

0.06 tsp


1 tbsp

Unsalted Butter*

0.13 tsp


2 tbsp



Nutrition Values

Calories770 kcal
Fat32 g
Saturated Fat11 g
Carbohydrate74 g
Sugar8 g
Dietary Fiber7 g
Protein46 g
Cholesterol160 mg
Sodium850 mg
Trans Fat0.5 g
Potassium1150 mg
Calcium175 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Bowl
Medium Non-Stick Pan
Baking Sheet


  • Core, then cut pepper into 1/8-inch slices.
  • Thinly slice mushrooms.
  • Add half the vinegar, 1/4 tsp sugar and 2 tsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, to taste, then whisk to combine.
  • Add half the peppers, then spinach to bowl on top of dressing, but do not mix until step 6.
  • Place in fridge until ready to serve.
  • Pat chicken dry with paper towels. Season with half the garlic salt and pepper.
  • Heat a medium non-stick pan over medium-high heat. (use large pan for 4 ppl) When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 2-3 min per side. (NOTE: Chicken will finish cooking in step 4)
  • Transfer chicken to a plate
  • Reheat the same medium non-stick pan over medium-high.
  • When hot, add 1 tbsp butter (dbl for 4 ppl), then mushrooms and remaining peppers. Season with remaining garlic salt and pepper.
  • Cook, stirring often, until tender-crisp and golden brown 2-3 min.
  • Add tomato sauce base, remaining vinegar. 1/2 cup water (dbl for 4 ppl) and chicken thighs along with any juices from plate.
  • Simmer on medium covered until cooked through, flipping halfway, 6-8 minutes total. **test flipping after 3-4 minutes in to confirm
  • Meanwhile, halve buns.
  • Arrange on an unlined baking sheet, cut-side up. Divide cheese between top buns.
  • Toast buns in the middle of the oven until golden-brown, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)
  • Place chicken on bottoms of toasted buns. Top with veggies and sauce. Close with top buns.
  • Toss salad to combine.
  • Divide sandwich and salad among plates