Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Preheat the oven to 200°C/180°C fan. Peel and slice the onion. Chop the bell peppers roughly. Slice the zucchini into strips. Peel and mince the garlic. Juice half of the lemons and cut the remaining lemons into slices. Boil the measuredwater and dissolve the chicken stock cube in it. Add the Dijon mustard and lemon juice to the stock.
Add the onion, zucchini, peppers, stock in a baking dish. Add the chickenbreasts and arrange the lemon slices on top. Sprinkle with the dried thyme, salt and pepper. Drizzle with olive oil. Bake for 20 min or until the chicken is cooked through.
3 Start mash
Meanwhile, peel and roughly chop the parsnips and carrots. Bring a pan of water to a boil and add the parsnip and carrot. Cook for 20 min or until softened. Drain.
Add the salted butter and sour cream to the drained parsnips and carrots. Puree with a blender until smooth (see pro tip). Season with salt and pepper to taste. Keep covered until serving.
Serve the lemonbakedchicken and vegetables with the parsnip and carrotmash.