Lemon Rosemary Pan Seared Chicken Supreme

with Roasted Potatoes and Za'tar Cauliflower

30 min

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Contains: Sulphites, Milk

May Contain: Mustard, Wheat, Gluten, Egg, Sesame, TreeNuts, Peanuts, Fish, Soy, Shellfish

What We'll Send

Chicken Breast Bone In
White Cooking Wine
Lemon
Garlic
Za'atar
Sherry Vinegar
Liquid Honey
Pumpkin Seeds
Cauliflower
Arugula
Yukon Gold Nugget Potatoes
Shallot
Rosemary Fresh
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, dairy, soy, eggs, wheat, gluten, 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.
This recipe contains milk, dairy, sulphites, honey, and poultry.

Nutrition
Calories 744
Fat 41g
Protein 30g
Carbohydrates 63g

What You'll Need

Cooking Directions

0

Tip: If you’re cooking 4 servings, use 2 trays in step 1, one for cauliflower and one for potatoes.

1

Prepare + Cook Vegetables

Turn oven to 425°F. Line a baking sheet with foil. Wash cauliflower and potatoes. Cut potatoes into quarters. Put potatoes on one half of baking sheet. Add cauliflower to other half of baking sheet. Toss vegetables with 1 tbsp. (2 tbsp. for 4 servings) olive oil. Season with salt and pepper. Add za’atar to cauliflower and mix. Put baking sheet in oven immediately and set a timer for 15 minutes.

2

Prepare Ingredients

Wash lemon, arugula, and rosemary. Zest and cut lemon in half. Pick and chop rosemary leaves. Cut shallot into ⅛ inch slices. Drain chicken breasts and pat dry with paper towel. Season well with salt and pepper.

3

Prepare Vinaigrette

In a large mixing bowl, whisk sherry vinegar, honey, and half of the lemon juice until honey is dissolved. 

 

4

Begin Cooking Chicken

Heat 1 tbsp. (2 tbsp. for 4 servings) olive oil in a large skillet over medium-high. Add chicken skin side down to skillet. Cook for 5-6 minutes or until skin is crispy and golden. Turn chicken over and cook for another 5-6 minutes, or until an internal temperature of 155-160°F. 

5

Finish Cooking Chicken

Add shallots, rosemary, and garlic to skillet. Cook for 2 minutes or until beginning to soften. Stir in lemon zest, remaining lemon juice, and white cooking wine. Cover with a lid and turn heat to medium. Cook for 3-4 minutes or until chicken is cooked to 165°F.  Turn off heat and remove lid. Swirl in 2 tbsp. (4 tbsp. for 4 servings) butter into skillet to make a pan sauce. Season to taste with salt and pepper. Reserve pan sauce for serving.

6

Finish Cooking Vegetables

When timer goes off, turn potatoes. Mix pumpkin seeds with cauliflower. Return baking sheet to oven. Cook for another 6-8 minutes, or until vegetables are tender and golden.

7

Finish + Serve

Add cauliflower and arugula to prepared vinaigrette. Stir to mix. Divide cauliflower and arugula salad onto serving plates with potatoes on the side. Add a piece of chicken to plate. Spoon pan sauce from Step 5 on top. Enjoy!

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