Ranchin' Chicken & Bacon Risotto
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Ranchin' Chicken & Bacon Risotto

Ranchin' Chicken & Bacon Risotto

with Cheesy Roasted Broccoli & Lemon

Creamy, luxurious, and always satisfying what's not to love about risotto? This version has crispy, smoky bits of bacon and fresh herbaceous pops of chives throughout and is finished with a bright squeeze of lemon. juice. It's topped with a crispy ranch-seasoned chicken cutlet and served with roasted cheesy broccoli on the side.

Allergens:
Wheat
Milk

The quantities provided above are averages only.

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

Total Time40 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

1 unit

Onion

1 unit

Lemon

¼ cup

Panko Breadcrumbs

(Contains Wheat)

1 tablespoon

Ranch Spice

3 unit

Chicken Stock Concentrate

¾ cup

Arborio Rice

¼ ounce

Chives

3 tablespoon

Sour Cream

(Contains Milk)

1 unit

Broccoli

2 tablespoon

Cream Cheese

(Contains Milk)

20 ounce

Chicken Cutlets

4 ounce

Bacon

½ ounce

Cheddar Cheese

(Contains Milk)

Not included in your delivery

Salt

Pepper

Butter

(Contains Milk)

Cooking Oil

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Nutrition Values

/ per serving
Calories1650 kcal
Fat75 g
Saturated Fat31 g
Carbohydrate94 g
Sugar10 g
Dietary Fiber5 g
Protein136 g
Cholesterol485 mg
Sodium1750 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

Large Pot
Zester
Small Bowl
Large Pan
Paper Towel
Baking Sheet

Instructions

Prep
1

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. In a large pot, bring 5 cups water (8 cups for 4) to a boil. Wash and dry produce. • Zest and quarter lemon. Cut broccoli into bite-size pieces if necessary. Halve, peel, and mince onion. Mince chives. • In a small bowl, combine panko, half the Ranch Spice, a drizzle of oil, and as much lemon zest as you like. TIP: Love ranch? Feel free to add more Ranch Spice!

Cook Bacon
2

• Heat a large dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. • Turn off heat; transfer to a paper-towel-lined plate. Reserve 1 TBSP bacon fat (2 TBSP for 4 servings) in a second small bowl. Wipe out pan. Once bacon is cool enough to handle, roughly chop.

Coat Chicken
3

• Pat chicken* dry with paper towels and season all over with salt and pepper. Evenly spread a thin layer of sour cream onto tops of chicken; mound with panko mixture, pressing to adhere (no need to coat the undersides).

Roast Chicken & Broccoli
4

• Toss broccoli on one side of a lightly oiled baking sheet with a drizzle of oil, salt, and pepper. (For 4 servings, spread broccoli out across entire sheet.) TIP: For easier cleanup, line sheet with foil first! • Place chicken on empty side of sheet and drizzle with olive oil. Roast on top rack until broccoli is browned and chicken is cooked through, 14-16 minutes. (For 4, add chicken to a separate sheet; roast broccoli on top rack and chicken on middle rack, swapping positions halfway through.)

Make Risotto
5

Meanwhile, heat pan used for bacon over medium-high heat. Add reserved bacon fat and 2 TBSP butter (4 TBSP for 4 servings); stir until melted and combined. Add onion; cook, stirring, until onion is slightly softened, 2-3 minutes. • Add rice, stock concentrates, and 1 cup boiling water. Cook, stirring, until liquid has mostly absorbed. Repeat with remaining water––adding 1⁄2 cup at a time and stirring until liquid has absorbed–– until rice is al dente and mixture is creamy, 20-25 minutes. Remove from heat. TIP: Depending on the size of your pan, you may need a little more or a little less water. • Add cream cheese, half the chives, half the bacon, and juice from one lemon wedge (two wedges for 4) to pan with risotto; stir to combine. Taste and season with salt and pepper if desired.

Toss Broccoli
6

• Once broccoli and chicken have finished roasting, remove from oven. Transfer chicken to a cutting board to rest for at least 3 minutes. • Sprinkle broccoli with cheddar and gently toss (be careful—the baking sheet will be hot!) until slightly melted. TIP: If risotto is still cooking, tent broccoli with foil to keep warm until ready to serve.

Serve
7

• Divide risotto between shallow bowls. Top with chicken and broccoli in separate sections. Garnish with remaining bacon and remaining chives. Serve.

Poultry is fully cooked when internal temperature reaches 165°.

Pork is fully cooked when internal temperature reaches 145°.