Creamy Sun-Dried Tomato and Caramelized Onion Double Chicken
with Spinach and Garlic-Pea Basmati- Sulphites
- Milk
- Wheat
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- Tree nuts
- Wheat
- May contain traces of allergens
- Egg
- Crustaceans
- Fish
- Sulphites
Ingredients: Chicken breasts • Yellow onion • Basmati rice • Lemon • Sundried tomato pesto (milk) (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) • Green peas • Cream cheese (milk) (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) • Spinach • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Zesty garlic blend (sulphites) (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) • Garlic.
Ingredients
4 unit(s)
Chicken Breasts
2 unit(s)
Yellow Onion
7 g
Zesty Garlic Blend
(Contains: Sulphites May be present: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)
1 unit(s)
Cream Cheese
(Contains: Milk)
¾ cup
Basmati Rice
(May be present: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
1 unit(s)
Lemon
56 g
Green Peas
28 g
Baby Spinach
2 unit(s)
Garlic, cloves
¼ cup
Sun-Dried Tomato Pesto
(Contains: Milk May be present: Soy, Sulphites)
10 g
Cream Sauce Spice Blend
(Contains: Wheat May be present: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
Not included in your delivery
2 tbsp
Butter*
1 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
1 tsp
Sugar*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water, half the Zesty Garlic Blend and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and reduce heat to low. Cover and cook for 8-9 min. Add peas, cover and cook for 5-6 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, peel, then cut onions into 1/8-inch slices.
- Peel, then mince or grate garlic.
- Roughly chop spinach.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Pat chicken dry with paper towels, then cut into 1-inch pieces. Season with remaining Zesty Garlic Blend, salt and pepper.
- Heat a large non-stick pan over medium.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 4-5 min, turning occasionally, until golden.
- Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 5-6 min, until cooked through.**
- Carefully wipe the pan clean.
- While chicken roasts, in the same pan from step 3, heat 1 tbsp (2 tbsp) butter over medium.
- When butter has melted, add onions and garlic. Cook for 3-4 min, stirring occasionally, until softened.
- Add 1 tsp (2 tsp) sugar, half the lemon juice and 1/4 cup (1/2 cup) water. Season with salt. Cook uncovered for 4-6 min, stirring occasionally, until dark golden.
- Reduce heat to low. Sprinkle Cream Sauce Spice Blend over top and cook for 1 min, stirring frequently, until coated and fragrant.
- To the pan with caramelized onions, add cream cheese, pesto and 3/4 cup (1 1/4 cups) water. Cook for 2-3 min, stirring frequently, until sauce thickens slightly.
- Add chicken and spinach. Stir to combine. Cook for 1-2 min, stirring occasionally, until chicken is coated and spinach is wilted. Season with salt and pepper.
- To the rice, add 1 tbsp (2 tbsp) butter, lemon zest and remaining lemon juice. Fluff rice with a fork.
- Divide rice, chicken and sauce between bowls.
- Squeeze a lemon wedge over top.
