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.
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
Utensils
Cooking Steps
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!
