Lemony Chicken

Name: Lemony Chicken with Rosemary and Artichokes
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 1 Pieces of Lemon; 3 Pieces of Garlic cloves; 130 Grams of Artichoke hearts; 1 Tbsp of Olive oil; 10 Grams of Fresh rosemary; 1 Tsp of Salt; 10 Grams of Plain flour; 300 ML of Water; 1 Pieces of Chicken stock cube; 30 Grams of Almond flakes; 80 Grams of Cream cheese; 1 Tsp of Black pepper; 100 Grams of Mixed quinoa; 250 ML of Water; 1 Tsp of Salt

with Rosemary and Artichokes

Think fragrant, Mediterranean stew, but faster!

Cals 655 · Prot 59 · Carbs 50 · Fat 25

Low Carb

30 min

Lemony Chicken with Rosemary and Artichokes

Think fragrant, Mediterranean stew, but faster!

Cals 655 · Prot 59 · Carbs 50 · Fat 25

Low Carb

Ingredients

Chicken

Chicken breast

400 Grams

Lemon

1 Piece

Garlic cloves

3 Pieces

Artichoke hearts

130 Grams

Olive oil

1 Tbsp

Fresh rosemary

10 Grams

Salt

0.5 Tsp

Plain flour 10*11*

10 Grams

Water

300 ML

Chicken stock cube 4*5*9*15*

1 Piece

Almond flakes 1*2*

30 Grams

Cream cheese 4*

80 Grams

Black pepper

1 Tsp

Quinoa

Mixed quinoa

100 Grams

Water

250 ML

Salt

0.5 Tsp

Allergens

*10 Wheat, *11 Gluten, *4 Milk, *5 Eggs, *9 Soya, *15 Celery, *1 Peanuts, *2 Tree Nuts

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.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2741 / 655
Fats (g)	24.7
of which saturated (g)	9.3
Carbohydrates (g)	50
of which sugars (g)	5.4
Fibers (g)	8.1
Proteins (g)	58.6
Salt (g)	4.5

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

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

Instructions

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.

2 Prep

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

3 Fry

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

4 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.

5 Toast almonds

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

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.

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