Creamy Lemon Herb Chicken
with Roasted Sweet Potatoes & Asparagus
- Milk
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.
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
(Contains: Milk)
1 clove
Garlic
Not included in your delivery
1 tablespoon
Butter
(Contains: Milk)
4 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Cooking Steps
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°.
