Chive Chicken and Wild Rice
with Buttery Carrots
A classic 1,2,3 meal is sometimes all you need to please the whole family. Buttery carrots, savoury wild rice and chive chicken are what you'll find in this elevated weeknight chicken dinner!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
½ cup
Wild Rice Medley
340 g
Carrot
7 g
Chives
43 g
Cream Cheese
(Contains Milk)
1 unit
Chicken Broth Concentrate
1 tbsp
Honey
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
0.06 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425 ˚F.Remove 1 tbsp (2 tbsp) butter from the fridge and set aside to come up to room temperature.Wash and dry all produce. Stir together broth concentrate, wild rice medley, 1 cup (2 cups) water and 1/4 tsp (1/2 tsp) salt in a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 18-20 min. Remove the pot from heat. Set aside, still covered.
Thinly slice chives.Peel, then cut carrots into 1/4-inch coins.Stir together half the chives, cream cheese and 1 tbsp (2 tbsp) softened butter in a small bowl. Set aside.
Pat chicken dry with paper towels.Carefully slice into the centre of each chicken breast, parallel to cutting board, leaving 1 inch intact on other end.Open up chicken like a book. Season both sides with salt and pepper.Spoon cream cheese-chive filling over one side of each chicken breast. Fold other side over filling to close.
Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches, if needed.) Sear until golden, 2-3 min per side.Transfer chicken to a parchment-lined baking sheet.Bake in the middle of oven until chicken is cooked through, 8-10 min.**Carefully wipe the pan clean.
Reheat the same pan over medium-high.When hot, add 1/2 tbsp (1 tbsp) oil, then carrots. Cook, stirring occasionally, until starting to soften, 5-6 min. Season with salt and pepper.Reduce heat to medium, then add honey and 2 tbsp (4 tbsp) butter. Cook, stirring often, until carrots are coated and cooked through, 2-3 min.
Fluff rice with a fork. Season with salt and pepper, to taste. Divide rice, chicken and carrots between plates. Sprinkle remaining chives over top.
