Lemon Baked Chicken

with Root Puree
This wholesome supper has weeknight comfort written all over it!
Cals 593 · Prot 49 · Carbs 49 · Fat 20
Low-Carb
Calorie smart
Try Hello Chef Now
45 min
photo
This wholesome supper has weeknight comfort written all over it!
Cals 593 · Prot 49 · Carbs 49 · Fat 20
Low-Carb
Calorie smart
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
0.5 Piece
Dijon mustard
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
20 Grams
Sour cream
60 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp

Tips for fussy eaters

Serve their chicken and vegetables with rice or pasta.

Pro tip

If you prefer your puree to have a coarse consistency, mash the roots with a potato masher.

Before you start

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

Instructions

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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.
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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.
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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.
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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.
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5 Serve

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

Tips for fussy eaters

Serve their chicken and vegetables with rice or pasta.

Pro tip

If you prefer your puree to have a coarse consistency, mash the roots with a potato masher.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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