Hearty Tomato Braised Chicken Breast
with Seasoned Rice
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
(Contains: Milk)
2 unit
Chicken Broth Concentrate
6 g
Garlic
Not included in your delivery
2 tbsp
Oil*
1 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
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.
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.**
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.
