Dinners

Creamy Lemon Herb Chicken with Roasted Sweet Potatoes & Aspa

Name: Creamy Lemon Herb Chicken with Roasted Sweet Potatoes & Aspa
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 2 servings
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

2 servings

porzioni

30 minutes

tempo di preparazione

40 minutes

tempo totale

Inizia a Cucinare

Ingredienti

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

Istruzioni

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°.***

Nutrizione

Dimensione della Porzione

Calorie

520 kcal

Grassi Totali

22 g

Grassi Saturi

7 g

Grassi Insaturi

Grassi Trans

Colesterolo

125 mg

Sodio

350 mg

Carboidrati Totali

45 g

Fibra Alimentare

8 g

Zuccheri Totali

11 g

Proteine

37 g