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Hearty Tomato Braised Chicken Breast

Hearty Tomato Braised Chicken Breast

with Seasoned Rice

Custom recipe
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This Italian classic is back and better than ever! Juicy chicken breasts get braised in a tomato sauce packed with delicious herbs and spices that is sure to leave you feeling strong!

Tags:Easy Clean-up
Allergens:Milk/Lait

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

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

370 mL

Crushed Tomatoes with Garlic and Onion

160 g

Sweet Bell Pepper

1 tbsp

Italian Seasoning

113 g

Mirepoix

¾ cup

Basmati Rice

7 g

Parsley

¼ cup

Parmesan Cheese, shredded

(ContainsMilk/Lait)

2 unit

Chicken Broth Concentrate

6 g

Garlic

Not included in your delivery

2 tbsp

Oil*

1 tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories800 kcal
Fat24 g
Saturated Fat5 g
Carbohydrate91 g
Sugar20 g
Dietary Fiber7 g
Protein54 g
Cholesterol135 mg
Sodium1780 mg
Utensils
Utensilsarrow down iconarrow down icon
Zester
Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Core, then cut pepper into 1/4-inch pieces. Roughly chop parsley. Peel, then mince or grate garlic.

2

Bring 1 1/4 cups water, 1/4 tsp salt (dbl both for 4 ppl) and half the broth concentrate to a boil in a covered medium pot. Add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove pot from heat. Set aside, still covered.

3

While rice cooks, pat chicken dry with paper towels, then season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 2-3 min per side. (TIP: It's okay if chicken doesn't cook all the way through in this step!) Transfer chicken to a plate.

4

Heat the same pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then mirepoix, peppers, garlic and Italian Seasoning. Season with salt and pepper. Cook, stirring frequently, until slightly softened, 3-4 min.

5

Stir in crushed tomatoes, remaining broth concentrate and 1 cup water (1 1/2 cups for 4 ppl). Add chicken and bring to a boil. Once boiling, reduce heat to medium. Cook until sauce is slightly thickened and chicken is cooked through, 12-14 min.**

6

Fluff rice with a fork, then stir in half the parsley. Divide rice between plates. Top rice with chicken, then spoon sauce over top. Sprinkle with Parmesan and remaining parsley.