Creamy Lemon Herb Chicken

Name: Creamy Lemon Herb Chicken with Roasted Sweet Potatoes & Asparagus
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 10 ounce Chicken Breasts; 2 unit Sweet Potato; 1 unit Asparagus; 1 unit Chicken Stock Concentrate; 1 unit Parsley; 1 unit Lemon; 1 unit Sour Cream; 1 tablespoon Butter; 4 teaspoon Cooking Oil; 1 clove Garlic; Salt; Pepper

with Roasted Sweet Potatoes & Asparagus

Recipe Development TeamPublished on April 19, 2023

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Crack open the EveryPlate dictionary to the letter C. Search the page for “Comfort.” Found it! Your finger scrolls across the word to read: a plate of chicken nestled in a buttery, creamy, lemony, savory sauce, served alongside crispy sweet potatoes and roasted carrots. Aha! Here it is all wrapped up in one dish.

Allergens:

Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time10 minutes

DifficultyEasy

Ingredients

serving amount

10 ounce

Chicken Breasts

2 unit

Sweet Potato

1 unit

Asparagus

1 unit

Chicken Stock Concentrate

1 unit

Parsley

1 unit

Lemon

1 unit

Sour Cream

(Contains: Milk)

1 clove

Garlic

Not included in your delivery

1 tablespoon

Butter

(Contains: Milk)

4 teaspoon

Cooking Oil

Salt

Pepper

Nutrition Values

/ per serving

Calories520 kcal

Fat22 g

Saturated Fat7 g

Carbohydrate45 g

Sugar11 g

Dietary Fiber8 g

Protein37 g

Cholesterol125 mg

Sodium350 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

Preheat oven to 425 degrees. Wash and dry produce. Dice sweet potatoes into ½-inch pieces. Trim, peel, and cut carrot on a diagonal into ½-inch pieces.

Trim and discard bottom 1 inch from asparagus.

Cut broccoli into bite-size pieces.

Toss sweet potatoes on one side of a baking sheet with a drizzle of oil, salt, and pepper. Toss carrots on empty side with a drizzle of oil, salt, and pepper. Roast until browned and tender, 20-25 minutes.

Roast sweet potatoes for 10 minutes; swap in asparagus for carrots and roast 12-15 minutes more.

Roast sweet potatoes for 5 minutes; swap in broccoli for carrots and roast 12-15 minutes 15-20 minutes more.

Meanwhile, peel and finely chop garlic. Pick parsley leaves from stems; finely chop leaves. Quarter lemon.

Pat chicken dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-6 minutes per side. Turn off heat; transfer to a cutting board. Wash out pan.

Heat a drizzle of oil in same pan over medium heat. Add garlic; cook until fragrant, 30 seconds. Add ¼ cup water (⅓ cup for 4 servings) and stock concentrate; simmer until slightly thickened, 2-3 minutes. Remove pan from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Stir in sour cream, half the chopped parsley, and a squeeze of lemon juice to taste. Season with salt and pepper.

Thinly slice chicken crosswise. Divide chicken, carrots, and sweet potatoes between plates. Drizzle chicken with sauce. Sprinkle with remaining chopped parsley. Serve with remaining lemon wedges on the side.

Chicken is fully cooked when internal temperature reaches 165°.