Nick’s Pick | One-Pan Rice & ORGANIC Chicken Skillet
with Artichokes, String Beans & Chive Mayo
Cooking time
25 minutes
Servings
2/4
Calories
890 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Mad skills on this skillet supper! All you need is one pan and one plan, which sees tender chicken breasts—certified organic, so they’re better for you and the environment—married to a creative assortment of veggies. Get them good and golden first. They’ll join marinated artichokes, crisp string beans and garlic in the oven. You’ll also toss in some rice, wedding style, to bubble with demi-glace and the artichoke marinade (smart move, if we do say so ourselves). Complete the ceremony with chive-spiked mayo.
We will send you:
- 2 Organic chicken breasts
- 200g String beans
- 1 Bunch of chives (or garlic chives)
- 1 Garlic clove
- 60ml Mayonnaise
- 170ml Marinated artichokes (jar)
- 160g White rice
- 30ml Vegetable demi-glace
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Eggs, Milk
You will need:
Medium high-sided oven-safe pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
47 g
Saturated Fat
11 g
Sodium
870 mg
Total Carb
82 g
Sugars
6 g
Protein
38 g
Fibre
6 g
Preparation
Start the chicken
Preheat the oven to 400°F. Pat the chicken dry with paper towel; season with ⅓ of the spices and S&P. In a medium, high-sided, oven-safe pan, heat a drizzle of oil on high. Add the chicken and cook, 2 to 3 min. per side, until partially cooked. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan.
Mise en place
Meanwhile, remove the stem ends of the string beans; cut into 1-inch pieces. Reserving the marinade, drain and halve the artichokes lengthwise. Mince the garlic. Thinly slice the chives. In a small bowl, combine the mayo, ⅔ of the chives and a pinch of the remaining spices.
Start the vegetables & rice
In the reserved pan, heat a drizzle of oil on medium-high. Add the string beans, rice, artichokes, garlic, remaining spices and 2 tbsp butter (double for 4 portions). Sauté, scraping up any browned bits, 2 to 3 min., until beginning to brown.
Continue the vegetables & rice
To the pan of vegetables and rice, add 1 ¼ cups water (double for 4 portions), the demi-glace, artichoke marinade and a big pinch of salt; bring to a boil. Cover, transfer to the oven and bake, 8 to 10 min., until the rice and vegetables are partially cooked.
Finish the chicken, vegetables & rice
When the rice and vegetables are partially cooked, remove from the oven, stir and add the chicken. Cover and bake, 8 to 10 min., until the chicken* is cooked through and the rice and vegetables are tender.
Plate your dish
Divide the chicken (slice beforehand if desired), vegetables and rice between your plates. Garnish with the remaining chives. Serve the chive mayo on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
