Lemon Garlic Chicken with Rosemary Carrots,

Cauliflower and Asparagus
Say goodbye to dry, flavourless chicken and hello to this delicious yet easy chicken supper!!
620 Reviews
Cals 540 · Prot 57 · Carbs 46 · Fat 17
Low-Carb
Calorie smart
Try Hello Chef Now
30 min
Lemon Garlic Chicken with Rosemary Carrots, Cauliflower and Asparagus
Say goodbye to dry, flavourless chicken and hello to this delicious yet easy chicken supper!!
620 Reviews
Cals 540 · Prot 57 · Carbs 46 · Fat 17
Low-Carb
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Chicken
Chicken breast
400 Grams
Lemon
1 Piece
Garlic paste
10 Grams
Dried thyme
2 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Vegetable oil
1 Tbsp
Roasted vegetables
Carrot
3 Pieces
Cauliflower
300 Grams
Dried rosemary
2 Grams
Salt
0.5 Tsp
Vegetable oil
1 Tbsp
Asparagus
Thick asparagus
250 Grams
Salt
0.5 Tsp
Pan sauce
Chicken stock 15*
150 ML
Salt
0.5 Tsp
Salted butter 4*
30 Grams

Allergens

*15 Celery, *4 Milk
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 chicken

1 Prep chicken

Preheat the oven to 200°C/180°C fan. Juice the lemon into a bowl and mix with the garlic paste, thyme, salt and pepper. Add the chicken breast to the marinade and set aside.
Prep veg

2 Prep veg

Peel and thinly slice the carrots. Separate the cauliflower into florets and chop it into bite-sized pieces. Place the carrots and cauliflower on a baking tray. Top with the rosemary, salt and a drizzle of oil. Toss. Bake for 12-15 min or until starting to soften.
Cook chicken

3 Cook chicken

Meanwhile, heat a non-stick pan over a medium heat with a drizzle of oil. Once hot, add the chicken breast and cook for 5-6 min on each side or until cooked through. Transfer the chicken to a plate to rest. Reserve the pan.
Make sauce

4 Make sauce

Return the pan to a medium-high heat with the chicken stock and a pinch of salt. Bring to a boil. Simmer for 4 min. Reduce the sauce until it thickens. Add the butter and whisk until dissolved. Cover and reserve.
Cook asparagus

5 Cook asparagus

Meanwhile, bring a pot of salted water to a boil. Remove the green asparagus' woody stem. Cook the asparagus in a pot of salted boiling water for 3-4 min or until tender. Drain once tender.
Serve

6 Serve

Slice the cooked chicken breast. Divide the asparagus, carrots, cauliflower and chicken among plates. Spoon over the pan sauce over the top.
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