Lemony Chicken

with Rosemary and Artichokes

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low-carb
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low-carb
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Instructions

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1 Boil quinoa

Place quinoa in a bowl and cover with warm water to rinse. Add quinoa to fine colander and drain. Bring measured water to boil over medium heat. Once boiling, add quinoa and salt. Cover and simmer for 15 min until liquid is fully absorbed and quinoa is cooked.

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2 Prep chicken and vegetables

Chop chicken into bite-size chunks. Slice lemon into wedges. Peel and finely slice garlic. Roughly chop artichoke hearts.

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3 Fry chicken and rosemary

Heat non-stick pan over a medium-high heat with drizzle of olive oil. Once hot, add chicken and rosemary sprigs with pinch of salt and cook for 4 min until browned.

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4 Make stew

Add sliced garlic and flour to the pan and cook for 1 min, stirring continuously. Add measured water and stock cube and whisk until fully combined. Reduce heat to medium and leave to simmer for 5 min.

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5 Toast almonds

Meanwhile, toast almond flakes in hot, dry pan for 2 minutes until golden.

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6 Serve

Add cream cheese, artichoke hearts and juice of half of the lemons to pan. Cook for 1 min further. Season with pepper and serve over quinoa. Garnish with the toasted almond flakes and lemon wedges.

Tips for fussy eaters

Serve with pasta or rice instead of quinoa.

Pro tip

Drizzle the finished dish with good quality olive oil.

Think fragrant, Mediterranean stew, but faster!

Cooking Time: 30 min

Cals 653 · Prot 58.4 · Carbs 53.9 · Fat 22.7

Ingredients

Number of people

Chicken

Chicken breast 400.00 Grams
Lemon 1.00 Pieces
Garlic cloves 3.00 Pieces
Artichoke hearts 200.00 Grams
Olive oil 1.00 Tbsp
Fresh rosemary 10.00 Grams
Salt 0.50 Tsp
All purpose flour 10.00 Grams
Water 300.00 ML
Chicken stock cube 1.00 Pieces
Almond flakes 20.00 Grams
Cream cheese 50.00 Grams
Black pepper 1.00 Grams

Quinoa

Mixed quinoa 100 Grams
Water 250.00 ML
Salt 0.50 Tsp

Think fragrant, Mediterranean stew, but faster!

Cooking Time: 30 min

Cals 653 · Prot 58.4 · Carbs 53.9 · Fat 22.7

Instructions

photo

1 Boil quinoa

Place quinoa in a bowl and cover with warm water to rinse. Add quinoa to fine colander and drain. Bring measured water to boil over medium heat. Once boiling, add quinoa and salt. Cover and simmer for 15 min until liquid is fully absorbed and quinoa is cooked.

photo

2 Prep chicken and vegetables

Chop chicken into bite-size chunks. Slice lemon into wedges. Peel and finely slice garlic. Roughly chop artichoke hearts.

photo

3 Fry chicken and rosemary

Heat non-stick pan over a medium-high heat with drizzle of olive oil. Once hot, add chicken and rosemary sprigs with pinch of salt and cook for 4 min until browned.

photo

4 Make stew

Add sliced garlic and flour to the pan and cook for 1 min, stirring continuously. Add measured water and stock cube and whisk until fully combined. Reduce heat to medium and leave to simmer for 5 min.

photo

5 Toast almonds

Meanwhile, toast almond flakes in hot, dry pan for 2 minutes until golden.

photo

6 Serve

Add cream cheese, artichoke hearts and juice of half of the lemons to pan. Cook for 1 min further. Season with pepper and serve over quinoa. Garnish with the toasted almond flakes and lemon wedges.

Tips for fussy eaters

Serve with pasta or rice instead of quinoa.

Pro tip

Drizzle the finished dish with good quality olive oil.

Ingredients

Number of people

Chicken

Chicken breast 400.00 Grams
Lemon 1.00 Pieces
Garlic cloves 3.00 Pieces
Artichoke hearts 200.00 Grams
Olive oil 1.00 Tbsp
Fresh rosemary 10.00 Grams
Salt 0.50 Tsp
All purpose flour 10.00 Grams
Water 300.00 ML
Chicken stock cube 1.00 Pieces
Almond flakes 20.00 Grams
Cream cheese 50.00 Grams
Black pepper 1.00 Grams

Quinoa

Mixed quinoa 100 Grams
Water 250.00 ML
Salt 0.50 Tsp
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