Italian Chicken & Zucchini with Pesto-Pepper Rice
Fast & Easy

Italian Chicken & Zucchini

with Pesto-Pepper Rice

25 MIN
+$4.95/serving 2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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  • with Chicken Breasts
    includes 2 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts View recipe
  • with Bistro Steaks
    includes two 5.5-oz No Added Hormones, Pasture-Raised Bistro Steaks
  • with Bistro Steaks

    From the Test Kitchen

    This simple dish is packed with vibrant Italian flavors like basil (the beloved, aromatic herb at the heart of our irresistible pesto), as well as a blend of classic seasonings like the fragrant dried rosemary and sage used to coat our chicken.
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    • Nutrition
      PER SERVING
    • Calories
      750 Cals (est.)
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    fresh
    ingredients
    Italian Chicken & Zucchini with Pesto-Pepper Rice
    Title
    • 2 Steaks
    • ½ cup Long Grain White Rice
    • ⅓ cup Basil Pesto
    • 1 Zucchini
    • 1 Lemon
    • ¼ cup Grated Parmesan Cheese
    • 1 oz Sliced Roasted Red Peppers
    • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
    time-saving
    tips & techniques
    Cook the rice
    1 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

    Cook the steaks
    2 Cook the steaks

    Meanwhile, pat the steaks dry with paper towels. Season on all sides with salt, pepper, and enough of the Italian seasoning to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.

    Prepare the remaining ingredients
    3 Prepare the remaining ingredients

    Wash and dry the fresh produce. Thinly slice the zucchini into rounds. Roughly chop the peppers. Quarter and deseed the lemon.

    Cook the zucchini
    4 Cook the zucchini

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until softened. Turn off the heat. Stir in the juice of 2 lemon wedges. Taste, then season with salt and pepper if desired.

    Finish the rice & serve your dish
    5 Finish the rice & serve your dish

    To the pot of cooked rice, add the pesto and chopped peppers; stir to combine. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the finished rice and cooked zucchini. Garnish with the cheese. Serve the remaining lemon wedges on the side. Enjoy!

    Tips from Home Chefs

    Cook the rice
    1 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

    2 Cook the steaks

    Meanwhile, pat the steaks dry with paper towels. Season on all sides with salt, pepper, and enough of the Italian seasoning to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.

    Cook the steaks
    Prepare the remaining ingredients
    3 Prepare the remaining ingredients

    Wash and dry the fresh produce. Thinly slice the zucchini into rounds. Roughly chop the peppers. Quarter and deseed the lemon.

    4 Cook the zucchini

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until softened. Turn off the heat. Stir in the juice of 2 lemon wedges. Taste, then season with salt and pepper if desired.

    Cook the zucchini
    Finish the rice & serve your dish
    5 Finish the rice & serve your dish

    To the pot of cooked rice, add the pesto and chopped peppers; stir to combine. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the finished rice and cooked zucchini. Garnish with the cheese. Serve the remaining lemon wedges on the side. Enjoy!

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