Cal Smart Chicken Florentine
with Lemon-Garlic Roasted Zucchini
This classic creamy chicken dish finds a new friend in lemony roasted zucchini – it's the perfect treat-yourself-meal for those nights where you deserve a little decadence in your life!
Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
7 g
Thyme
113 g
Baby Spinach
2 unit
Garlic, cloves
56 g
Yellow Onion
43 g
Cream Cheese
(Contains Milk)
1 unit
Chicken Broth Concentrate
400 g
Zucchini
1 unit
Lemon
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Strip thyme leaves from stems, then finely chop. Zest lemon, then juice half. Cut remaining lemon into wedges. Peel, then mince or grate garlic. Peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch slices. Cut zucchini into 1/4-inch rounds.
Pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 1-2 min per side. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed!) Transfer chicken to a parchment-lined baking sheet. Bake in the bottom of the oven until chicken is cooked through, 12-14 min.** Transfer chicken to a plate and cover to keep warm.
While chicken cooks, add zucchini, lemon zest, lemon juice, half the garlic and 1 tbsp oil (dbl for 4 ppl) to another parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven until tender-crisp, 12-14 min.
While zucchini roasts, reheat the same pan (from step 2) over medium-high. When hot, add 1 tbsp butter (dbl for 4 ppl), then thyme, remaining garlic and onions. Cook, stirring often, until onions soften, 1-2 min.
Add cream cheese, broth concentrate and 1/2 cup water (dbl for 4 ppl) to the pan. Season with salt and pepper, then stir to combine. Bring to a boil. Once boiling, reduce heat to medium and gently simmer until sauce thickens slightly, 4-5 min. Add spinach to sauce. Stir until spinach wilts slightly, 30 sec.
Thinly slice chicken. Divide zucchini and creamy spinach between plates. Top spinach with chicken. Drizzle remaining cream sauce over top. Squeeze a lemon wedge over top, if desired.
