Organic Chicken and Mushroom Bake
with Wild Rice Medley- Wheat
- Milk
- Soy
- Sulphites
- Gluten
- May contain traces of allergens
- Tree nuts
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- Sulphites
- Wheat
Ingredients: Organic chicken breast • Mushroom blend (cremini mushroom, white mushroom, oyster mushroom) • Green beans • Mirepoix (onion, carrot, celery) • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Wild rice medley (parboiled rice, wild rice) • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Chicken stock powder (soy) (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) • Thyme • Zesty garlic blend (sulphites) (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid).
Ingredients
2 unit(s)
Organic Chicken Breast
½ cup
Wild Rice Medley
200 g
Mixed Mushrooms
170 g
Green Beans
113 g
Mirepoix
7 g
Thyme
28 g
Crispy Shallots
(Contains: Gluten, May contain traces of allergens, Wheat)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
113 mL
Cream
(Contains: Milk)
10 g
Cream Sauce Spice Blend
(Contains: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, May contain traces of allergens, Wheat)
7.5 g
Chicken Stock Powder
(Contains: May contain traces of allergens, Soy, Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)
7 g
Zesty Garlic Blend
(Contains: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, May contain traces of allergens, Sulphites)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To a medium pot, stir in wild rice medley, stock powder and 1 cup (2 cups) water. Bring to a boil over high.
- Once boiling, reduce heat to low. Cover and cook for 20-24 min, until rice is tender and liquid is absorbed.
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, thinly slice mushrooms.
- Trim green beans, then cut into 1-inch pieces.
- Strip thyme leaves from stems, then finely chop.
- In a small bowl, combine crispy shallots and Parmesan.
- Pat chicken dry with paper towels. Season with salt, pepper and Zesty Garlic Blend.
- Heat a large non-stick pan over medium-high.
- In a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high.
- When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden.
- Remove from heat.
- Transfer chicken to an unlined baking sheet.
- Roast in the middle of the oven for 10-12 min, until cooked through.**
- Meanwhile, to the same pan, add 1 tbsp (2 tbsp) oil, then mushrooms and mirepoix.
- Cook for 1 min, stirring occasionally, until veggies begin to soften.
- Add beans and 1 tbsp (2 tbsp) water.
- Cook for 4-5 min, stirring occasionally, until beans are tender-crisp and water evaporates. Season with salt and pepper.
- Sprinkle Cream Sauce Spice Blend over veggies. Cook for 30 sec, stirring often, until veggies are coated.
- Reduce heat to medium, then add cream, half the thyme and 1/2 cup (1 cup) water. Cook for 1-2 min, stirring occasionally, until sauce thickens slightly. Season with salt and pepper.
- Remove from heat, then stir in rice.
- Transfer mixture to a lightly oiled 8x8-inch baking dish (use 9x13-inch for 4 servings).
- Sprinkle Parmesan-shallot topping mixture (from step 2) over top.
- Bake in the bottom of the oven for 2-3 min, until Parmesan melts slightly.
- Let bake stand for 5 min to cool slightly.
- Meanwhile, thinly slice chicken.
- Divide bake between plates. Top with chicken.
- Sprinkle remaining thyme over top.
