home iconhome iconRecipe Archive
arrow right iconarrow right icon
Italian Recipes
Mozzarella Pesto Chicken

Mozzarella Pesto Chicken

with Roasted Carrots and Lemony Rice

Read more

Cheesy chicken sounded pretty tough to top, but our chefs were up to the challenge. They went and made it 25x (a scientific number) more delicious by spreading a layer of bright, herby pesto beneath melty mozzarella. And while chicken is the main event here, the sides are excellent accompanying acts. We’re serving up crispy-edged roasted carrots and buttery, lemony rice for a sweet-and-savory sensation.

Tags:Family friendly
Allergens:Milk

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

Preparation Time40 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

4 unit

Carrots

1 unit

Lemon

10 ounce

Chicken Cutlets

½ cup

Jasmine Rice

2 ounce

Pesto

(ContainsMilk)

½ cup

Shredded Mozzarella Cheese

(ContainsMilk)

1 teaspoon

Chili Flakes

Not included in your delivery

1 tablespoon

Olive Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3222 kJ
Calories770 kcal
Fat39 g
Saturated Fat10 g
Carbohydrate62 g
Sugar10 g
Dietary Fiber8 g
Protein42 g
Cholesterol135 mg
Sodium580 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
Peeler
Zester
Baking Sheet
Paper Towel
Small pot
Instructionsarrow up iconarrow up icon
download icondownload icon
Prep
Prep
1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Trim and peel carrots; cut on a diagonal into ½-inch-thick pieces. Zest and quarter lemon.

Roast Chicken and Carrots
Roast Chicken and Carrots
2

Toss carrots on one side of a baking sheet with a large drizzle of olive oil, salt, and pepper. Roast on top rack for 5 minutes. Meanwhile, pat chicken dry with paper towels. Season generously with salt and pepper; drizzle with olive oil. Once carrots have roasted for 5 minutes, remove from oven. Add chicken to opposite side of sheet from carrots. Continue roasting until chicken is cooked through and carrots are tender, 18-20 minutes.

Cook Rice
Cook Rice
3

Meanwhile, in a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Broil Chicken
Broil Chicken
4

Once chicken is cooked through, remove sheet from oven; transfer carrots to a plate. Heat broiler to high or oven to 500 degrees. Spread half the pesto onto tops of chicken, then sprinkle with mozzarella. Return to top rack and broil or bake until cheese is melty, 2-4 minutes.

Finish Rice
Finish Rice
5

Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and lemon zest to taste. Season with salt and pepper.

Serve
Serve
6

Divide rice, chicken, and carrots between plates. Sprinkle with as many chili flakes as you like. Serve with lemon wedges and remaining pesto on the side for dipping.