Lemony Basil Chicken
with Artichoke Hearts and Crispy Broccolini
Juicy chicken and artichokes are tossed together with a quick pan-sauce in this simple Summer dish. Lemon zest and basil bring brightness to the plate, while deeply roasted broccolini adds a nutty crunch.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Chicken Breasts
6 ounce
Baby Broccoli
2 clove
Garlic
1 unit
Yellow Onion
½ ounce
Basil
1 unit
Lemon
6.5 ounce
Artichoke hearts
1 unit
Veggie Stock Concentrate
Not included in your delivery
3.5 tablespoon
Olive Oil
Nutrition Values
Utensils
Instructions
Preheat oven to 400 degrees (200C). Trim bottom inch off broccollini and toss on a baking sheet with 1 tablespoon olive oil, salt, and pepper. Place in the oven to roast for 20-25 minutes, until beginning to crisp.
Meanwhile, halve peel and dice onion. Thinly slice the garlic and basil. Zest and halve the lemon. Dice the chicken into 1-inch pieces. Drain the artichokes
Heat 1 tablespoon olive oil in a large pan over medium heat. Add the onions and cook, tossing, for 5 minutes, until softened. Season with salt and pepper. Add the garlic and cook 30 seconds, until fragrant. Add the chicken to the pan and cook tossing, for 5-6 minutes, until browned and almost cooked through. Season with salt and pepper.
Add the lemon zest, artichokes, stock concentrate, 1 cup water, and half the basil to the pan. Bring to a simmer and cook 3 minutes, until sauce thickened. Season with salt and pepper.
Serve the chicken and artichokes with the crispy broccollini alongside. Top with a squeeze of lemon and the remaining basil. Enjoy!
