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 the quinoa in a bowl, cover with warm water and rinse well. Drain in a fine sieve. Add the measured water to a saucepan and bring it to a boil over a high heat. Once boiling, add the quinoa and salt. Reduce the heat to medium-low, cover with a lid and simmer for 15 min or until the liquid is fully absorbed and the quinoa is tender. 

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2 Prep chicken and vegetables

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

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3 Fry chicken and rosemary

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

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4 Make stew

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

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5 Toast almonds

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

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6 Serve

Add the cream cheese, artichoke hearts and the juice of half of the lemons to pan. Cook for 1 min further. Season with pepper and serve over the 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 728.5 · Prot 61.9 · Carbs 48.4 · Fat 31.5

Ingredients

Number of people

Chicken

Chicken breast 400.00 Grams
Lemon 1.00 Pieces
Garlic cloves 3.00 Pieces
Artichoke hearts 130.00 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 30.00 Grams
Cream cheese 80.00 Grams
Black pepper 1.00 Tsp

Quinoa

Mixed quinoa 100.00 Grams
Water 250.00 ML
Salt 0.50 Tsp

Think fragrant, Mediterranean stew, but faster!

Cooking Time: 30 min

Cals 728.5 · Prot 61.9 · Carbs 48.4 · Fat 31.5

Instructions

photo

1 Boil quinoa

Place the quinoa in a bowl, cover with warm water and rinse well. Drain in a fine sieve. Add the measured water to a saucepan and bring it to a boil over a high heat. Once boiling, add the quinoa and salt. Reduce the heat to medium-low, cover with a lid and simmer for 15 min or until the liquid is fully absorbed and the quinoa is tender. 

photo

2 Prep chicken and vegetables

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

photo

3 Fry chicken and rosemary

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

photo

4 Make stew

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

photo

5 Toast almonds

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

photo

6 Serve

Add the cream cheese, artichoke hearts and the juice of half of the lemons to pan. Cook for 1 min further. Season with pepper and serve over the 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 130.00 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 30.00 Grams
Cream cheese 80.00 Grams
Black pepper 1.00 Tsp

Quinoa

Mixed quinoa 100.00 Grams
Water 250.00 ML
Salt 0.50 Tsp
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