Smart Creamy Lemon-Garlic Chicken Thighs
with Wholesome Veggie Jumble
Juicy chicken breasts lathered in a creamy sauce of bright lemon and zingy garlic makes this a dish you'll want to have again.
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount.
Ingredients: Chicken thighs • Yellow potato • Brussels sprouts • Carrots • Lemon • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Parsley • Garlic.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
280 g
Chicken Thighs
250 g
Yellow Potato
170 g
Brussels Sprouts
1 unit
Carrot
1 unit
Lemon
2 unit
Garlic, cloves
7 g
Parsley
56 mL
Cream
(Contains Milk)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
Not included in your delivery
1.5 tbsp
Oil*
1 tbsp
Butter*
(Contains Milk)
¼ tsp
Salt*
¼ tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Cut potatoes into 1/4-inch rounds.
- Halve Brussels sprouts (if larger, quarter them).
- Peel carrot. Cut into 1/4-inch rounds.
- To a parchment-lined baking sheet, add potatoes, Brussels sprouts, carrots and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Toss to coat.
- Roast in the bottom of the oven for 22-26 min, stirring halfway through, until golden.
- Pat chicken dry with paper towels. Season with half the Cream Sauce Spice Blend, salt and pepper.
- In a medium non-stick pan (large pan for 4 servings), heat 1/2 tbsp (1 tbsp) oil over medium-high.
- When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 1-2 min per side, until golden.
- Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 8-12 min, until cooked through.**
- While veggies and chicken roast, zest, then juice half the lemon. Cut remaining into wedges.
- Peel, then mince or grate garlic.
- Roughly chop parsley.
- To a small bowl, add cream, lemon zest, half the parsley, 1/2 tbsp (1 tbsp) lemon juice, 1/4 cup (1/3 cup) water and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper. Stir to mix.
- When chicken is cooked, transfer to a plate to rest for 2-3 min.
- Meanwhile, reheat the same pan over medium.
- When hot, add 1 tbsp (2 tbsp) butter and garlic. Cook for 30 sec, stirring often, until butter melts and garlic is fragrant.
- Sprinkle remaining Cream Sauce Spice Blend over top. Stir to mix.
- Add lemon-cream sauce mixture and any chicken resting juices. Season with salt and pepper. Cook for 1-2 min, stirring often, until sauce has thickened slightly. (Tip: If sauce reduces too quickly, add water 1 tbsp at a time)
- Stir remaining parsley into veggies.
- Thinly slice chicken.
- Divide veggies and chicken between plates.
- Spoon creamy lemon-garlic sauce over chicken.
- Squeeze a wedge of lemon over top, if desired.
If you've opted to get chicken thighs, prep and cook in the same way the recipe instructs you to prep and cook chicken breasts.