Lemon Baked Chicken

with Root Puree
This wholesome supper has weeknight comfort written all over it!
452 Reviews
Cals 704 · Prot 58 · Carbs 91 · Fat 15
Low-Carb
Try Hello Chef Now
45 min
Lemon Baked Chicken with Root Puree
This wholesome supper has weeknight comfort written all over it!
452 Reviews
Cals 704 · Prot 58 · Carbs 91 · Fat 15
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Bake
Chicken breast
400 Grams
Red onion
1 Piece
Red pepper
1 Piece
Small zucchini
2 Piece
Garlic cloves
2 Piece
Lemon
2 Piece
Water
70 ML
Chicken stock cube 4*5*9*15*
0.5 Piece
Dijon mustard 13*
6 Grams
Dried thyme
2 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Olive oil
2 Tbsp
Mash
Parsnip
1 Piece
Carrot
2 Piece
Salted butter 4*
20 Grams
Sour cream 4*
60 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *13 Mustard
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

1 Prep

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 measured water and dissolve the chicken stock cube in it. Add the Dijon mustard and lemon juice to the stock.
Bake

2 Bake

Add the onion, zucchini, peppers, stock in a baking dish. Add the chicken breasts 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.
Start mash

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.
Blend

4 Blend

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

5 Serve

Serve the lemon baked chicken and vegetables with the parsnip and carrot mash.
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