Balsamic Glazed Chicken
with Butternut Squash Risotto & Roasted Brussels Sprouts
Classic Italian risotto gets a seasonal twist with the addition of sweet butternut squash, peas, and basil. To further amp up the flavors of Autumn, the creamy risotto is served with garlic-and-sage-marinated chicken that’s topped with a tangy balsamic-honey glaze. A side of roasted balsamic Brussels sprouts rounds out the meal.
Nutrition Per Serving
Ingredients
Allergens: MilkBoneless Chicken Breast with Rib Meat
Measurement:
Water
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Brussels Sprouts
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Butternut Squash
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Onions
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Arborio Rice
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Balsamic Vinegar
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Olive Oil
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Unsalted Butter
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Chardonnay Wine
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Parmesan Cheese
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Peas
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Heavy Cream
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Garlic
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Brown Chicken Stock
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Sea Salt
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Basil
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Black Pepper
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Thyme
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Ground Sage
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Rosemary
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Crushed Red Pepper Flakes
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Baking Soda
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MICROWAVE
- Remove meal sleeve and pierce clear plastic film. 2. Microwave meal on HIGH for 2 minutes. If needed, heat an additional 30 seconds or until desired temperature is reached. 3. Carefully remove meal and let stand for 2 minutes. 4. Remove film, plate meal and enjoy!
OVEN
- Preheat oven to 375°F. 2. Remove meal sleeve and clear plastic film. 3. Place tray on an oven safe baking sheet, position in the center of the oven and heat for 5 minutes. 4. Check temperature. If needed, heat an additional 2 minutes or until desired temperature is reached. 5. Carefully remove meal, plate and enjoy!
Nutrition Per Serving
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