Herbed Chicken Over Zucchini Risotto
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Herbed Chicken Over Zucchini Risotto

Herbed Chicken Over Zucchini Risotto

with Shallot and Blistered Tomatoes

Maybe you’ve heard of zucchini noodles or tried zucchini pizza crust. But in this recipe, we’re trying a veggie-based spin on a carb-y dish that doesn’t feel like a replacement for something else. The green veg is shredded, sautéed, and mixed with cheese and herbs in a way that mimics risotto but is so creamy and savory that it transcends into something even better. With an herby chicken breast and juicy warm tomatoes on top, it’s a groundbreaking achievement.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time


serving amount

1 unit


¼ ounce


2 unit


4 ounce

Grape Tomatoes

12 ounce

Chicken Breasts

1 tablespoon

Herbes de Provence

½ cup

Italian Cheese Blend

(Contains Milk)

2 tablespoon

Sour Cream

(Contains Milk)

1 unit

Whole Wheat Pitas

(Contains Wheat)

Not included in your delivery

1 tablespoon

Olive Oil




Nutrition Values

/ per serving
Energy (kJ)2134 kJ
Calories510 kcal
Fat15 g
Saturated Fat6 g
Carbohydrate41 g
Sugar11 g
Dietary Fiber7 g
Protein54 g
Cholesterol130 mg
Sodium500 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pan
Plastic Wrap


Preheat and Prep

Wash and dry all produce. Preheat oven or toaster oven to 400 degrees. Halve, peel, and thinly slice shallot. Pick dill fronds from stems and roughly chop; discard stems. Grate zucchini using the large holes of a box grater.

Blister Veggies

Heat a drizzle of olive oil in a large pan over medium-high heat. Add shallot and cook, tossing, until translucent, about 3 minutes. Add tomatoes and increase heat to high. Cook until tomatoes are blistered and shallot is crisp at edges, 3-5 minutes. Remove from pan and set aside.

Butterfly Chicken

With your hand on top of one chicken breast, cut ¾ of the way, parallel to cutting board, stopping before you slice through completely. Open it up, cover with plastic wrap, and pound with a mallet or heavy pan until an even thickness throughout. Repeat with other chicken breast.

Cook Chicken

Wipe out pan used for veggies and heat a drizzle of olive oil in it over medium-high heat. Season chicken all over with salt, pepper, and herbs de Provence. Add to pan and cook until browned and cooked through, 3-5 minutes per side. Remove from pan and set aside to rest. TIP: Loosely cover chicken with foil to keep warm.

Cook Zucchini

Rinse out same pan and heat a drizzle of olive oil in it over medium-high heat. Add zucchini and cook, stirring frequently, until tender, 5-7 minutes. Remove from heat and stir in Italian cheese blend, sour cream, and half the dill. Season generously with salt and pepper.

Plate and Serve

Cut pita in half and toast in oven or toaster oven until warm and slightly crisp, 2-4 minutes. Divide zucchini mixture between plates along with veggies. Top with chicken and garnish with remaining dill. Serve with pita on the side.