[Savvy Shortcuts] Seared Chicken & Lemony Caper Butter
with Roasted Zucchini Salad & Pre-Prepped Potato Fries
Preparation Time:
25 minutes Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Not included in your delivery
20 g
butter
(Contains: Milk)
Calories464 kcal
Energy (kJ)1940 kJ
Fat22 g
of which saturates9 g
Carbohydrate27.5 g
of which sugars2.9 g
Dietary Fibre4.3 g
Protein37.3 g
Sodium505 mg
The average adult daily energy intake is 8700 kJ
- Preheat oven to 240°C/220°C fan-forced.
- Slice zucchini into thick rounds.
- Place on a lined oven tray.
- Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes. Remove tray from oven and allow to cool slightly.
- Meanwhile, place potato fries on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
- Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
- When the fries have 15 minutes remaining, zest lemon to get a pinch and slice into wedges.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes.
- In the last minute, add capers, lemon zest, the butter and a good squeeze of lemon juice, gently turning chicken to coat. Season.
TIP: Chicken is cooked through when it's no longer pink inside.
- In a large bowl, combine Dijon mustard, a generous squeeze of lemon juice and a drizzle of olive oil. Add cooled zucchini and rocket. Toss to combine and season to taste.
- Divide seared chicken, roasted zucchini salad and potato fries between plates.
- Spoon any remaining lemony caper butter over chicken to serve. Enjoy!