Italian-Spiced Chicken with Tomato Rice and Roasted Green Beans
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Italian-Spiced Chicken with Tomato Rice and Roasted Green Beans

Italian-Spiced Chicken with Tomato Rice and Roasted Green Beans

Italian seasoning and blackening spice gives this pan-seared chicken a major flavor kick. Tangy tomato rice and roasted green beans completes this simple yet tasty dinner.


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

Total Time35 minutes
Prep Time


/ serving 4 people

24 ounce

Chicken Breasts

1 cup

Brown Rice

¼ ounce


1 unit


2 tablespoon

Blackening Spice

2 tablespoon

Italian Seasoning

13.76 ounce

Crushed Tomatoes

12 ounce

Green Beans

Not included in your delivery

4 teaspoon

Olive Oil






Nutrition Values

/ per serving
Calories467 kcal
Energy (kJ)1954 kJ
Fat9 g
Saturated Fat1 g
Carbohydrate55 g
Sugar7 g
Dietary Fiber7 g
Protein47 g
Sodium310 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.


Baking Sheet
Large Pan



Prep and cook the rice: Preheat the oven to 400 degrees. In a small pot, bring 3 cups water and a large pinch of salt to a boil. Once boiling, add the rice, cover, and reduce to a simmer for 25-35 minutes, until tender. Drain.

Wedge the lemon

Prep the remaining ingredients: Roughly chop the parsley leaves and stems, keeping both separate. Halve the lemon, cutting one half into wedges. Trim the green beans.

Roast the green beans

Roast the green beans: Toss the green beans on a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Place in the oven for 12-15 minutes until slightly charred and tender.

Butterfly the chicken

Butterfly the chicken breasts: place your hand on top of the chicken breast, then slice into the center of the meat, parallel to the cutting board, until almost through. Open the chicken up like a book. Repeat with remaining chicken breasts.


Season and cook the chicken: Heat a large drizzle of oil in a large pan over medium-high heat. Season the chicken on all sides with the blackening seasoning, Italian seasoning, salt, and pepper. Working in batches, add the chicken to the pan and cook for 3-5 minutes per side, or until cooked through. Set aside. HINT: You can reheat the cooked chicken in the oven before serving, if necessary.

Make the tomato rice

Make the tomato rice: Add the cooked rice to the same pan over medium heat. Stir in the crushed tomato and the chopped parsley stems. Scrape up any bits from the bottom of the pan with a wooden spoon. Taste and season with salt, pepper, and a squeeze of lemon.


Finish and plate: Plate the tomato rice with the roasted green beans alongside. Top with the Italian-spiced chicken and garnish with the chopped parsley leaves and a wedge of lemon. Enjoy!