![[SIDE CARB SWAP WHITE RICE TO MICROWAVABLE RICE] Chicken in White Wine Vinegar-Artichoke Sauce with Rice and Zucchini](https://media.hellofresh.com/q_100,w_3840,f_auto,c_limit,fl_lossy/recipes/image/6891b4aa3f6bb8e963125e76-eeb8bb19-45f31385.jpeg)
[SIDE CARB SWAP WHITE RICE TO MICROWAVABLE RICE] Chicken in White Wine Vinegar-Artichoke Sauce with Rice and Zucchini
- Milk
Tender artichoke hearts shine in this gourmet-style dish, featuring juicy bites of chicken simmered in a rich, creamy sauce with onion, garlic, and thyme. Served with fluffy white rice and paprika-roasted zucchini, this elegant yet comforting meal delivers a touch of sophistication.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Microwavable Rice
10 ounce
Chopped Chicken Breast
1 unit
Onion
1 unit
Zucchini
5 teaspoon
White Wine Vinegar
1 unit
Marinated Artichoke Hearts
1 teaspoon
Dried Thyme
1 clove
Garlic
1 teaspoon
Smoked Paprika
cup
White Rice
Not included in your delivery
2 teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
0.13 teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
Nutrition Values
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Halve, peel, and finely dice onion. Peel and mince or grate garlic. Roughly chop artichoke hearts.
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to serve.
Toss zucchini on a baking sheet with a drizzle of oil, half the paprika (you'll use the rest in the next step), salt, and pepper. Roast on top rack until tender and lightly browned, 14-16 minutes.
Meanwhile, open package of chicken* and drain off any excess liquid.
Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken, remaining paprika, half the thyme (you'll use the rest later), salt, and pepper. Cook, stirring occasionally, until lightly browned, 3-5 minutes (chicken will finish cooking in the next step).
To pan with chicken, add a drizzle of olive oil, onion, garlic, remaining thyme, and a pinch of sugar. Cook, stirring occasionally, until onion has softened, 2-3 minutes. Add vinegar and cook, stirring, until most of the liquid has evaporated, 30 seconds.
Add artichoke hearts and ½ cup water. Cook, stirring occasionally, until sauce has thickened and chicken is cooked through, 2-3 minutes.
Stir in sour cream and 1 TBSP butter (2 TBSP for 4 servings). Cook, stirring, until butter has melted, 1-2 minutes. Taste and season with salt and pepper.
Divide rice, chicken, and zucchini between shallow bowls or plates. Spoon any remaining sauce from pan over chicken. Serve.
