Spinach and Cheese-Topped Chicken
with Basmati Rice and Roasted Zucchini
We love cheesy chicken here at HelloFresh! This cheesy chicken gets an upgrade with a topping made from cream cheese, mozzarella, spinach and garlic! Buttery basmati rice and roasted zucchini on the side make this a dish that will put a smile on everyone's faces.
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
28 g
Baby Spinach
¾ cup
Mozzarella Cheese, shredded
(Contains: Milk)
¾ cup
Basmati Rice
200 g
Zucchini
1 unit
Garlic, cloves
43 g
Cream Cheese
(Contains: Milk)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
3 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425°F. Wash and dry all produce. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, peel, then mince or grate garlic. Cut zucchini into 1/4-inch rounds. Roughly chop spinach Pat chicken dry with paper towels. Cover each chicken breast with plastic wrap. Using a mallet, rolling pin or heavy-bottomed pan, carefully pound each chicken breast until 1/2-inch thick. Season with salt and pepper.
Add zucchini and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven until tender-crisp, 15-17 min.
Meanwhile, heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then spinach. Cook, stirring often, until wilted, 2-3 min. Remove the pan from heat. Add cream cheese, mozzarella, wilted spinach and garlic to a large bowl. Mash with a fork to combine. Season with salt and pepper, to taste. Set aside.
Reheat the same pan over medium-high. When hot, add 1 tbsp oil, then chicken. (NOTE: For 4 ppl, cook chicken in batches, using 1 tbsp oil per batch.) Pan-fry, turning occasionally, until browned all over, 2-3 min. Transfer chicken to an 8x8-inch baking dish (9x13-inch for 4 ppl). Dollop cheese and spinach topping over chicken. Bake in the top of the oven until cheese is golden-brown and chicken is cooked through, 8-10 min.**
Add 2 tbsp butter (dbl for 4 ppl) to rice, then fluff with a fork. Divide spinach and cheese-topped chicken, rice and zucchini between plates.
