Herbed Chicken Over Zucchini Risotto

with Shallot and Blistered Tomatoes

By Hello Fresh


Cooking Time: 35 mins

Servings: 4

Nutrition: 510 Calories


  • Shallot- 2
  • Dill- ¼ oz
  • Zucchini- 4
  • Grape Tomatoes- 8 oz
  • Chicken Breasts- 24 oz
  • Herbs de Provence- 2 tbsp
  • Italian Cheese Blend- 1 cup
  • Sour Cream- 4 tbsp
  • Whole Wheat Pita- 2

1  PREHEAT AND PREP.   Wash and dry all produce. Preheat oven or toaster oven to 400 degrees. Halve, peel, and thinly slice shallot. Pick dill fronds from stems and roughly chop; discard stems. Grate zucchini using the large holes of a box grater.

BLISTER VEGGIES.    Heat a drizzle of olive oil in a large pan over medium-high heat. Add shallot and cook, tossing, until translucent, about 3 minutes. Add tomatoes and increase heat to high. Cook until tomatoes are blistered and shallot is crisp at edges, 3-5 minutes. Remove from pan and set aside.

3  BUTTERFLY CHICKEN.   With your hand on top of one chicken breast, cut ¾ of the way, parallel to cutting board, stopping before you slice through completely. Open it up, cover with plastic wrap, and pound with a mallet or heavy pan until an even thickness throughout. Repeat with other chicken breast.

COOK CHICKEN.   Wipe out pan used for veggies and heat a drizzle of olive oil in it over medium-high heat. Season chicken all over with salt, pepper, and herbs de Provence. Add to pan and cook until browned and cooked through, 3-5 minutes per side. Remove from pan and set aside to rest. TIP: Loosely cover chicken with foil to keep warm.

5  COOK ZUCCHINI.   Rinse out same pan and heat a drizzle of olive oil in it over medium-high heat. Add zucchini and cook, stirring frequently, until tender, 5-7 minutes. Remove from heat and stir in Italian cheese blend, sour cream, and half the dill. Season generously with salt and pepper.

6 PLATE AND SERVE.   Cut pita in half and toast in oven or toaster oven until warm and slightly crisp, 2-4 minutes. Divide zucchini mixture between plates along with veggies. Top with chicken and garnish with remaining dill. Serve with pita on the side.

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