Main ingredients
- 1 (12 oz) pkg Chef's Counter lemon peppercorn boneless skinless chicken breast (marinated & ready-to-cook)1 (12 oz) pkg lemon peppercorn chicken breast (marinated & ready-to-cook)
- Organic Green Zucchini Squash
- Signature Select/Farms Mini Sweet Bell Peppers Prepackaged - 16 Oz
- Lemon Large
- Italian Parsley - 1 Bunch
- O Organics Rice Wild Mix - 16 Oz
Staple ingredients
- Signature SELECT Extra Virgin Olive Oil - 16.9 Fl. Oz.
- Signature SELECT Iodized Salt - 26 Oz
- Signature SELECT Black Pepper Ground - 3 Oz
Instructions
-
STEP 1
Using a strainer or colander, rinse the rice under cold, running water, then cook according to package instructions. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.
- 1 cup wild rice mix
- 2 1/4 cups water
-
STEP 2
Meanwhile, wash and dry the fresh produce.
- 2 medium zucchini squash
- 8 oz mini sweet bell peppers
- 1/4 small bunch italian (flat-leaf) parsley
- 1/2 lemon
-
STEP 3
Trim and slice zucchini crosswise into 1/2-inch thick rounds. Trim, seed, and halve mini bell peppers (if using regular peppers, cut into bite-sized pieces). Place both in a medium bowl, drizzle with oil, then season with salt and pepper. Toss to combine and set aside.
- 1 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
-
STEP 4
Shave parsley leaves off the stems; discard stems and mince the leaves. Cut lemon into wedges. Set both aside for serving.
-
STEP 5
Preheat a skillet over medium-high heat. Once hot, add oil and swirl to coat the bottom. Add chicken, then cover and cook until seared on one side, 4-6 minutes. Flip and cook, still covered, an additional 5-10 minutes, until internal product temperature reaches 165°F on a meat thermometer. Remove to a plate and loosely cover with aluminum foil to keep warm.
- 1 tsp extra virgin olive oil
- 1 (12 oz) pkg lemon peppercorn chicken breast (marinated & ready-to-cook)
-
STEP 6
Meanwhile, preheat a grill pan over medium-high heat. Once hot, add veggies and grill, turning occasionally, until charred and fork-tender, 5-10 minutes. Return to the bowl and cover to keep warm.
-
STEP 7
Thinly slice chicken.
-
STEP 8
To serve, divide rice pilaf, grilled veggies, and chicken between plates. Sprinkle with parsley and squeeze lemon over top. Enjoy!