Capers and lemon add fresh and springy flavour to this fantastic, filling feast. Drizzle the bright and savoury sauce over everything!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Chicken Broth Concentrate
Salt and Pepper*
Before starting, preheat the oven to 450°F. Wash and dry all produce.
Cut potatoes into 1/4-inch rounds. Toss potatoes, half the Lemon Pepper Seasoning and 1 tbsp oil on a baking sheet. Season with salt. Roast in the middle of the oven, tossing halfway through, until golden-brown, 25-28 min. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet. Bake in the top and the middle of oven, rotating sheets halfway through.)
While potatoes roast, trim, then halve green beans. Cut zucchini in half, lengthwise, then into 1/2-inch thick half-moons. Zest, then juice half the lemon (whole lemon for 4 ppl). Drain capers using a strainer. Combine zucchini and 1/8 tsp salt (dbl for 4 ppl) in a medium bowl. Pat chicken dry with paper towels, then sprinkle with remaining Lemon Pepper Seasoning. Season with salt.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook, until golden-brown, 1-2 min per side. Transfer to another baking sheet. Bake, in the top of the oven, until chicken is cooked through, 10-12 min.**
Heat the same pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then green beans and zucchini. Cook, stirring occasionally, until tender-crisp, 4-5 min. Season with pepper. Remove pan from the heat, then transfer veggies to a plate. Cover to keep warm.
Add broth concentrate, capers, 1/3 cup water and 2 tbsp butter (dbl both for 4 ppl) to the same pan. Return to medium heat and cook, stirring often, until sauce thickens slightly, 1-2 min. Remove pan from heat, then stir in lemon zest and lemon juice.
Thinly slice chicken. Divide chicken, potatoes and veggies between plates. Spoon lemon-caper sauce over chicken.