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American Recipes
Herbed Chicken Over Zucchini Risotto

Herbed Chicken Over Zucchini Risotto

with Shallot and Blistered Tomatoes

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Rated 3.2 / 4out of 4757 ratings
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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.

Allergens:MilkWheat

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

Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Shallot

¼ ounce

Dill

2 unit

Zucchini

4 ounce

Grape Tomatoes

12 ounce

Chicken Breasts

1 tablespoon

Herbs 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

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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.
Utensils
Utensilsarrow down iconarrow down icon
Grater
Large Pan
Plastic Wrap
Instructionsarrow up iconarrow up icon
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Preheat and Prep
Preheat and Prep
1

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
Blister Veggies
2

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
Butterfly Chicken
3

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
Cook Chicken
4

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
Cook Zucchini
5

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
Plate and Serve
6

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.