Lemon-Pepper Chicken Breasts
with Roasted Veggies and Savoury Pan Sauce
Winner winner, chicken dinner! The bright flavours of lemon and garlic pork chops are balanced by herby rice and aromatic oven-roasted veggies. A quick and delicious pan sauce ties it all together.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
¾ cup
Basmati Rice
170 g
Brussels Sprouts
170 g
Carrot
1 unit
Lemon
7 g
Parsley
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
1 tbsp
Lemon-Pepper Seasoning
1 tsp
Garlic Salt
2 unit
Chicken Broth Concentrate
Not included in your delivery
2 tbsp
Butter*
(Contains Milk)
1 tsp
Sugar*
1 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, then slice carrot into 1/8-inch rounds. Halve Brussels sprouts.Zest, then juice half the lemon. Cut remaining lemon into wedges.Add carrots, Brussels sprouts, half the garlic salt, 1 tbsp (2 tbsp) oil, 1 tsp (2 tsp) sugar and 2 tsp (4 tsp) lemon juice to an unlined baking sheet. Toss to combine.Roast in the middle of the oven, stirring halfway until tender and golden-brown, 16-20 min.
Meanwhile, add remaining garlic salt, 1 tbsp (2 tbsp) butter and 1 1/4 cups (2 1/2 cups) water to a medium pot. Cover and bring to a boil over high heat.Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 14-16 min.Remove the pot from heat. Set aside, still covered.
Meanwhile, roughly chop parsley.Whisk together Cream Sauce Spice Blend, broth concentrates, half the parsley and 1/2 cup (1 cup) water in a medium bowl.
Heat a large non-stick pan over medium-high heat. While pan heats, pat pork dry with paper towels.Season pork all over with Lemon-Pepper Seasoning. When hot, add 1 tbsp (2 tbsp) butter, then pork. Pan-fry until golden-brown, 3-4 min per side. (NOTE: It’s okay if pork doesn't cook all the way through in this step.)
Add sauce mixture to the pan with pork, then flip to coat.Reduce heat to medium-low. Cook, flipping halfway, until sauce has thickened slightly and pork is cooked through, 2-3 min.**
Fluff rice with a fork, then stir in lemon zest and remaining parsley. Thinly slice pork.Divide rice, pork and veggies between plates.Spoon sauce from pan over pork.Squeeze a lemon wedge over top, if desired.
