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Sour Cream ‘N’ Onion Chicken

Sour Cream ‘N’ Onion Chicken

with Broccoli Rice & Roasted Zucchini

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Our chefs took inspo from your fave chip flavor for tonight’s chicken dinner. You’ll caramelize onion and mix it into a sour cream, garlic, and butter sauce. That’s draped over tender chicken, then served next to broccoli rice and roasted zucchini. We won’t judge if you add a forkful of sour cream ‘n’ onion sauce to each and every bite!

Tags:Calorie Smart
Allergens:Milk

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

Total Time35 minutes
Prep Time5 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Yellow Onion

1 unit

Zucchini

½ cup

Jasmine Rice

2 unit

Chicken Stock Concentrate

6 ounce

Broccoli Rice

1 teaspoon

Garlic Powder

10 ounce

Chicken Cutlets

4 tablespoon

Sour Cream

(ContainsMilk)

Not included in your delivery

1 tablespoon

Cooking Oil

¼ teaspoon

Sugar

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories610 kcal
Fat24 g
Saturated Fat9 g
Carbohydrate60 g
Sugar9 g
Dietary Fiber5 g
Protein36 g
Cholesterol145 mg
Sodium1130 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
Small pot
Large Pan
Small Bowl
Baking Sheet
Medium Bowl
Plastic Wrap
Paper Towel
Instructionsarrow up iconarrow up icon
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1

• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce (except broccoli rice). • Halve, peel, and finely dice onion. Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. • In a small pot, combine rice, half the stock concentrates, ¾ cup water (1½ cups water 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 use in step 6.

2

• Meanwhile, heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. Add onion; cook, stirring occasionally, until browned and softened, 8-10 minutes. TIP: Add a splash of water if onion begins to brown too quickly. • Add ¼ tsp sugar (½ tsp for 4 servings) and a splash of water; cook until caramelized, 2-3 minutes more. Season with salt and pepper. • Transfer to a small bowl. Wipe out pan.

3

• Meanwhile, toss zucchini on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until tender and browned, 14-16 minutes. • In a medium microwave-safe bowl, combine broccoli rice, half the garlic powder, and 1 tsp salt (use a large bowl and 2 tsp salt for 4 servings). Tightly cover with plastic wrap and poke a few holes in wrap. Microwave until broccoli rice is soft, 5 minutes. Remove from microwave (the bowl will be hot!) and set aside.

4

• While zucchini roasts, pat chicken* dry with paper towels. Season all over with salt and pepper. • Heat a drizzle of oil in pan used for onion over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Transfer chicken to a cutting board to rest.

5

• Return same pan to medium-high heat. Stir in ¼ cup water (1⁄3 cup for 4 servings), remaining stock concentrates, and remaining garlic powder. Cook, stirring, until thickened, 2-3 minutes. • Reduce heat to low. Stir in caramelized onion, sour cream, and 1 TBSP butter (2 TBSP for 4). Season with salt and pepper. TIP: Like a sweeter sauce? Add another pinch of sugar.

6

• Fluff rice with a fork; stir in broccoli rice. Season with salt and pepper. TIP: Stir in 1 TBSP butter for an extra luxurious eating experience! • Slice chicken crosswise. • Divide rice, chicken, and zucchini between plates. Spoon sauce over chicken. Serve with any remaining sauce on the side.