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Seared Lemon Chicken & Creamy Caper Dill Sauce
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Seared Lemon Chicken & Creamy Caper Dill Sauce

Seared Lemon Chicken & Creamy Caper Dill Sauce

with Roast Veggies & Prosciutto

Anyone can whip up this gourmet feast even if you're a beginner chef. When you've got seared chicken, our very own caper-dill sauce and prosciutto roast veggies, you'll be a professional chef in no time.

Allergens:
Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
DifficultyEasy

Ingredients

Serving amount

2

sweet potato

1

red onion

1

zucchini

1 bunch

asparagus

1 packet

prosciutto

3 clove

garlic

1

lemon

1 bunch

dill

1 packet

capers

1 packet

chicken breast

1 sachet

Italian herbs

1 packet

light cooking cream

(Contains Milk;)

Not included in your delivery

olive oil

20 g

butter

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Nutritional Values

Energy (kJ)3188 kJ
Fat37.4 g
of which saturates17.6 g
Carbohydrate42.6 g
of which sugars23.9 g
Protein62 g
Sodium1671 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Large Frying Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato and zucchini into bite-sized chunks. Cut red onion into wedges. • Place veggies on a lined oven tray, drizzle with olive oil and toss to coat. Roast until slightly tender, 20 minutes. • Trim the woody ends (about 3cm) off the asparagus. Roughly chop prosciutto. • Remove the tray from the oven and add asparagus, prosciutto and a drizzle of olive oil. Toss to combine, return to the oven and roast until tender, 5-10 minutes.

TIP: If the veggies don't fit in a single layer, spread the veggies across two trays!

2
2

• While the veggies are roasting, finely chop garlic. • Zest lemon (to get a generous pinch) and cut into wedges. • Roughly chop dill and capers.

3
3

• Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. • In a medium bowl, combine lemon zest, a squeeze of lemon juice, half of the garlic, Italian herbs, a pinch of salt and pepper and a drizzle of olive oil. Add the chicken steaks, turning to coat.

4
4

• Heat a drizzle of olive oil in a large frying pan over medium-high heat. Add chicken steaks and cook until cooked through, 3-6 minutes each side (depending on thickness). Transfer to a plate to rest and cover to keep warm.

TIP: The chicken is cooked when it is no longer pink inside.

5
5

• Wipe out and return frying pan to medium-high heat with the butter. Add remaining garlic and cook, stirring, until fragrant, 1 minute. • Add light cooking cream, capers and dill, stirring to combine. Simmer until slightly thickened, 1-2 minutes. Season to taste.

6
6

• Slice the chicken. • Divide the roast veggies and prosciutto between plates. Top with the seared lemon chicken. • Spoon over the creamy caper dill sauce. Serve with any remaining lemon wedges. Enjoy!