Italian-Style Chicken & Zucchini

with Pesto-Pepper Rice

30 MIN

+$2.99/serving 2 Servings

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with Salmon

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

640 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Skin-On Salmon Fillets
½ cup Long Grain White Rice
1 Zucchini
1 Lemon
½ oz Pickled Peppadew Peppers
3 Tbsps Basil Pesto
¼ cup Grated Parmesan Cheese
1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)

step-by-step

instructions

Cook Along

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 fish

Meanwhile, pat the fish dry with paper towels; season with salt and pepper on both sides. Season only on the skinless side with 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 fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate, skin side up.

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

3 Prepare the remaining ingredients

Meanwhile, 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 zucchini rounds 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.

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. Serve the cooked fish with the finished rice and cooked zucchini. Garnish with the parmesan. Serve the remaining lemon wedges on the side. Enjoy!