Dill-Garlic Chicken Dinner
with Asparagus, Buttery Rice and Creamy Feta Sauce- Sulphites
- Milk
- Soy
- Egg
- Milk
- Mustard
- Peanuts
- Crustaceans
- Fish
- Tree nuts
- Sesame
- Wheat
- Sulphites
- Soy
- May contain traces of allergens
Ingredients: Chicken thighs • Asparagus • Basmati rice • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Lemon • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Vegetable stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) • Dill-garlic spice blend (sulphites) (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide).
Ingredients
270 g
Chicken Thighs
¾ cup
Basmati Rice
(May be present: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
4 g
Dill-Garlic Spice Blend
(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
1 unit(s)
Lemon
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
86 mL
Sour Cream
(Contains: Milk May be present: Milk, Sulphites)
7.5 g
Vegetable Stock Powder
(Contains: Soy, Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
227 g
Asparagus
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Pepper*
¼ tsp
Sugar*
0.13 tsp
Salt*
1 tbsp
Butter*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 425°F.
- Wash and dry all produce.
- To a medium pot, add vegetable stock powder, 1 1/4 cups (2 1/2 cups) water and 1 tbsp (2 tbsp) butter. Cover and bring to a boil over high.
- Meanwhile, 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 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- While rice cooks, zest the lemon. Cut lemon into wedges.
- Trim and discard bottom 1 inch from asparagus. Cut asparagus into 1-inch pieces.
- To an unlined baking sheet, add asparagus, 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to combine. Roast in the middle of the oven for 5-6 min, stirring halfway through, until tender-crisp.
- Heat a large non-stick pan over medium-high.
- While the pan heats, pat chicken dry with paper towels. Season with half the Dill-Garlic Spice Blend, salt and pepper.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken. Reduce heat to medium. Cover and cook for 5-6 min per side, flipping halfway, until golden and cooked through.**
- Meanwhile, to a medium bowl, add sour cream, lemon zest, half the feta, remaining Dill-Garlic Spice Blend and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper, then stir to combine. (NOTE: This is your feta-dill sauce.)
- Fluff rice with a fork.
- Divide rice, chicken and asparagus between plates.
- Dollop feta-dill sauce over rice.
- Sprinkle remaining feta over asparagus.
- Squeeze a lemon wedge over top, if you like.
