Rosemary and Lemon Garlic Chicken
with Thyme Roasted Vegetables
Say goodbye to dry, flavourless chicken and hello to this delicious chicken supper!
Cals 530 · Prot 55 · Carbs 48 · Fat 14
Low Carb
Family Friendly
Calorie Smart
45 min
Say goodbye to dry, flavourless chicken and hello to this delicious chicken supper!
Cals 530 · Prot 55 · Carbs 48 · Fat 14
Low Carb
Family Friendly
Calorie Smart
Ingredients
Chicken
Chicken breast
400 Grams
Garlic butter
4*
25 Grams
Water
150 ML
Plain flour
10*11*
10 Grams
Garlic cloves
2 Piece
Lemon
1 Piece
Chicken stock cube
4*5*9*15*
1 Piece
Honey
15 Grams
Roasted vegetables
Provence Herbs
2 Grams
Red onion
1 Piece
Carrot
2 Piece
Broccoli florets
150 Grams
Red pepper
1 Piece
Small zucchini
2 Piece
Allergens
*4 Milk, *10 Wheat, *11 Gluten, *5 Eggs, *9 Soya, *15 Celery
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) | 2216 / 530 |
| Fats (g) | 14.1 |
| of which saturated (g) | 7.7 |
| Carbohydrates (g) | 48 |
| of which sugars (g) | 20.4 |
| Fibers (g) | 12.7 |
| Proteins (g) | 55.1 |
| Salt (g) | 3.1 |
*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 Prep
- Preheat the oven to 200°C/180°C fan.
- Peel and slice the onion into quarters.
- Peel and slice the carrots into half moons.
- Deseed and roughly chop the red pepper.
2 Roast vegetables
- Place the onion, carrots, broccoli, and pepper onto a lined baking tray.
- Drizzle with some olive oil, salt, and pepper, and sprinkle with half the the provence herbs (reserving the rest for the chicken).
- Toss to coat and roast for 15 min until halfway cooked through.
3 Fry chicken
- Meanwhile, heat a large non-stick pan over medium-high heat with a drizzle of oil.
- Fry the chicken breasts for 5-7 min on either side until golden and cooked through.
- Transfer to a plate, and reserve the pan.
Tip! Feel free to slice the chicken into cubes prior to cooking if you prefer smaller, bite-sized pieces.
4 Add broccoli
- After the vegetables have roasted for 15 min, add the broccholi.
- Roast for 15 min further.
5 Make sauce
- Meanwhile, peel and mince the garlic.
- Slice the lemon into quarters.
- Return the reserved pan to a medium heat, and melt the garlic butter.
- Add the flour and 0.5 stock cube, and stir until a thick paste forms.
- Whisk in the measured water, honey, and a squeeze of lemon juice.
- Simmer for 1 min until the sauce starts to thicken.
- Return the chicken and its juices back to the pan.
- Cover and cook on low heat for 2-3 min until warmed back through.
6 Serve
- Serve the
- Drizzle over the pan sauce.
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