Lemon Pepper Chicken

with Peperonata, Basil, and Quinoa Pilaf

Easy | 30 min

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May Contain: Egg, Fish, Gluten, Milk, Mustard, Peanuts, Sesame, Shellfish, Soy, Sulphites, Tree Nuts

What We'll Send

White Pepper
Assorted Mini Bell Peppers
Roma Tomatoes
Fresh Basil
Chicken Breast
Vegetable Stock Reduction
Raw Sugar Pack
Quinoa Blend
Organic White Quinoa, Organic Red Quinoa
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutritional Info Per Serving
Calories 537
Fat 8g
Protein 50g
Carbohydrates 74g

Cooking Directions

Bring 1.5 cups of water (3 cups for 4 servings) to boil along with the quinoa and vegetable stock reduction. Once boiling, reduce heat and simmer for 10-12 minutes until the water has been absorbed. Remove from heat and set aside.
Heat a large skillet over medium heat with a drizzle of oil. Pat chicken dry with a paper towel and season both sides with salt and white pepper to taste. Zest the lemon and sprinkle over both sides of the chicken as well. Add the chicken to the hot skillet and cook for 7-10 minutes on each side, or until an internal temperature of 165°F is reached. Remove from skillet and set aside to rest for a few minutes before cutting into the chicken.
Heat a second skillet with a drizzle of oil over medium-high heat. Wash and halve the bell peppers. Tear out the stem and seeds. Wash and dice the tomatoes. Once the oil is hot, add the onions and a pinch of salt. Saute the onions for 2-3 minutes until fragrant and soft. Add the bell peppers, and cook for another 5 minutes until they are tender crisp. Next, add the garlic, sugar, oregano, lemon juice and tomatoes. Cook everything for 1-2 minutes longer to allow the flavours to come together and remove from heat. Season with salt and pepper to taste.
To serve, divide quinoa between serving dishes. Top with peperonata and lemon pepper chicken. Wash and tear basil leaves over everything to finish. Enjoy!

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