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.
1 unit
Shallot
¼ ounce
Dill
2 unit
Zucchini
4 ounce
Grape Tomatoes
12 ounce
Chicken Breasts
1 tablespoon
Herbes de Provence
½ cup
Italian Cheese Blend
(ContainsMilk)2 tablespoon
Sour Cream
(ContainsMilk)1 unit
Whole Wheat Pitas
(ContainsWheat)Not included in your delivery
1 tablespoon
Olive Oil
Kosher Salt
Pepper
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.
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.
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.
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.
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.
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.