Blue Apron Italian-Style Chicken & Zucchini
Updated: Nov 2
Taste Rating: 9.5/10
Cook Time: 25 minutes
2 Boneless, Skinless Chicken Breasts
½ cup Jasmine Rice
⅓ cup Basil Pesto
½ oz Sweet Piquante Peppers
¼ cup Grated Parmesan Cheese
1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
Cook the Rice: Fill a medium pot 3/4 of the way up with water; add a big pinch of salt. Cover and heat to boiling on high. Once boiling, add the rice and cook, uncovered, 17 to 19 minutes, or until tender. Drain thoroughly and return to the pot. Cover to keep warm.
Cook the Chicken: Meanwhile, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the Italian seasoning to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.** Leaving any browned bits (or fond) in the pan, transfer to a cutting board and cover with foil to keep warm.
Prepare the remaining ingredients: Meanwhile, wash and dry the fresh produce. Thinly slice the zucchini into rounds. Roughly chop the peppers. Quarter and deseed the lemon.
Cook the Zucchini: In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until softened. Turn off the heat and stir in the juice of 2 lemon wedges. Taste, then season with salt and pepper if desired.
Finish the Rice & Serve Your Dish: To the pot of cooked rice, add the pesto and chopped peppers; stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the finished rice and cooked zucchini. Garnish with the cheese. Serve the remaining lemon wedges on the side. Enjoy!