Recipe

Lemon Chicken & Garlic

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Lemon Chicken & Garlic

Lemon and garlic coated chicken served with buttery green beans.




Ingredients to serve 2

  • 4 x chicken breasts
  • ¼ tsp x arrowroot powder
  • ¼ tsp x smoked paprika
  • ¼ tsp x chilli flakes (optional)
  • ¼ x onion – peel and chop coarsely
  • 2 cloves x garlic – crush, peel and chop coarsely
  • 1 x lemons
  • 2 tsp x mixed herbs
  • 3 tbsp x boiling water
  • ¼ tsp x chicken stock granules
  • 1 tbsp x cream
  • 5g x fresh parsley – chop coarsely
  • 200g x green beans – trim off ends
  • 1½ tbsp x butter (from your pantry)
  • olive oil (from your pantry)
  • salt and freshly ground pepper (from your pantry)

Ingredients to serve 4

  • 8 x chicken breasts
  • ½ tsp x arrowroot powder
  • ½ tsp x smoked paprika
  • ½ tsp x chilli flakes (optional)
  • ½ x onion – peel and chop coarsely
  • 4 cloves x garlic – crush, peel and chop coarsely
  • 2 x lemons
  • 4 tsp x mixed herbs
  • 6 tbsp x boiling water
  • ½ tsp x chicken stock granules
  • 2 tbsp x cream
  • 10g x fresh parsley – chop coarsely
  • 400g x green beans – trim off ends
  • 3 tbsp x butter (from your pantry)
  • olive oil (from your pantry)
  • salt and freshly ground pepper (from your pantry)

Method

Step 1

Preparation: Prepare all ingredients as indicated above. Put the kettle on to boil. Zest and juice HALF the lemon and cut the rest into slices. (Zest the lemon by finely grating the skin using a box grater). Mix the arrowroot powder with a teaspoon of cold tap water and the cream and mix well. Dissolve the chicken stock granules in the boiling water (see quantity above).

Step 2

Chicken: Lay the chicken pieces on a chopping board and season with salt, pepper, smoked paprika and chilli flakes on both sides. Place a few glugs of olive oil in a large frying pan over medium heat. Add the chicken pieces (they should not overlap, rather cook in batches than have them overlap). Cook the chicken for 5 minutes on each side until nicely browned. Remove from the pan and set aside on a plate to rest. Add the butter to the pan and allow to melt. Now add the onion, garlic and lemon juice and cook for 3 to 4 minutes. Then add mixed herbs, lemon zest and chicken broth. Stir well. Lastly add in the cream and arrowroot mixture. Cook for another minute or so, stirring constantly, until the sauce thickens a little. Add the chicken back into the pan and spoon the sauce over the chicken. Leave in the pan for a few minutes until the chicken is hot.

Step 3

Green beans: Place a saucepan on medium-high heat, add the green beans with enough boiling water to cover by 2cm. Add a pinch of salt and cook for 3-4 minutes until bright green and cooked, but with a slight bite. Drain, melt over a small knob of butter and season with salt and pepper.

Step 4

Serve: Divide the chicken between the plates and spoon over the sauce. Top with parsley and lemon slices. Add a serving of green beans on the side.