Lemon Pepper Chicken & Dill-Butter Sauce
with Garlic Crushed Potatoes & Green Veggies
Calories
:
507 kcalProtein
:
47.3g proteinPreparation Time
:
30 minutesDifficulty
:
EasyAllergens:
- Milk
You can't go wrong with the classic combo of chicken and fresh herbs. Complete the dish with crushed potatoes to balance out the lovely richness of the chicken and sauce, plus garlic-laced veggies for some extra colour, texture and goodness.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
2
Garlic
1 sachet
Lemon Pepper Seasoning
1 packet
Dill
2
Potato
330 g
Chicken Breast
1
Baby Broccoli
1
Zucchini
Not included in your delivery
1 drizzle
olive oil
40 g
butter
(Contains: Milk)
Utensils
•Large Non-Stick Pan
•Medium Saucepan
Cooking Steps
1
- Bring a medium saucepan of lightly salted water to the boil.
- Chop potato into bite-sized chunks.
- Trim baby broccoli. Halve any thicker stalks of baby broccoli lengthways.
- Slice zucchini into thin rounds.
- Finely chop garlic.
- Cut chicken breast into 2cm chunks.
2
- Cook potato in the boiling water over high heat, until easily pierced with a fork, 12-15 minutes. Drain, then set potato aside.
- Return saucepan to medium-high heat. Add a drizzle of olive oil and half the garlic and cook, stirring until fragrant, 1 minute.
- Add potato and a generous pinch of salt to the saucepan and toss to coat.
- Lightly crush with a fork (add a splash of water if the potato looks dry!). Cover to keep warm.
3
- Meanwhile, in a medium microwave-safe bowl, combine a drizzle of olive oil and the remaining garlic. Microwave in 10 second bursts until fragrant.
- To the bowl with garlic oil, add zucchini, baby broccoli and a splash of water then cover with a damp paper towel. Microwave zucchini and baby broccoli on high until just tender, 4-5 minutes. Drain, then return veggies to the bowl. Season to taste with salt and pepper and cover to keep warm.
- Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken until cooked through, 5-6 minutes.
4
- Divide lemon pepper chicken, garlic crushed potatoes and green veggies between plates.
- Spoon dill-butter sauce over chicken and potatoes to serve. Enjoy!
