Chicken Thigh Florentine
with Roasted Lemon-Garlic Zucchini- Milk
- Soy
- Sulphites
- May contain traces of allergens
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Sulphites
- Wheat
- Gluten
- Soy
- Egg
- Fish
- Crustaceans
Ingredients: Zucchini • Chicken thighs • Spinach • Yellow onion • Lemon • White cooking wine (sulphites) (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) • Cream cheese (milk) (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) • Chicken stock powder (soy) (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) • Thyme • Garlic.
Ingredients
270 g
Chicken Thighs
7 g
Thyme
113 g
Baby Spinach
2 unit(s)
Garlic, cloves
1 unit(s)
Yellow Onion
1 unit(s)
Cream Cheese
(Contains: Milk)
2 unit(s)
Zucchini
1 unit(s)
Lemon
7.5 g
Chicken Stock Powder
(Contains: Soy May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)
4 tbsp
White Cooking Wine
(Contains: Sulphites May be present: Sesame, Wheat, Gluten, Tree nuts, Mustard, Soy, Egg, Fish, Milk, Sulphites, Crustaceans)
Not included in your delivery
1 tbsp
Butter*
0.13 tsp
Pepper*
2 tbsp
Oil*
0.13 tsp
Salt*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Strip half the thyme leaves from stems (use all for 4 servings), then finely chop. (TIP: Save the remaining thyme for another creation!)
- Zest lemon, then juice half. Cut remaining lemon into wedges.
- Peel, then mince or grate garlic.
- Peel, then cut half the onion (use whole onion for 4 servings) into 1/4-inch slices.
- Cut zucchini into 1/4-inch rounds.
- To one side of a parchment-lined baking sheet, add zucchini, lemon zest, lemon juice, half the garlic and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat. Set aside. (NOTE: For 4 servings, prepare 2 baking sheets, covering one whole sheet with zucchini.)
- Pat chicken dry with paper towels. Season with salt and pepper.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high.
- When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden. (NOTE: Chicken will finish cooking in the next step!)
- Transfer chicken to the other side of the prepared baking sheet. (NOTE: For 4 servings, add chicken to the second prepared baking sheet.)
- Roast in the middle of the oven for 10-12 min, until zucchini is tender and chicken is cooked through.** (NOTE: For 4 servings, roast in the middle and bottom of the oven, switching baking sheet positions halfway through.)
- When done, transfer chicken to a plate and cover to keep warm.
- While zucchini and chicken roast, reheat the same pan (from step 2) over medium.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, thyme, onions and remaining garlic. Cook for 1-2 min, stirring often, until fragrant and onions begin to soften.
- To the same pan, add cooking wine. Cook for 2-3 min, stirring often, until wine reduces by half.
- Add cream cheese, stock powder and 1/2 cup (3/4 cup) water. Stir to combine, then bring to a boil.
- Once boiling, reduce heat to medium-low.
- Simmer for 3-4 min, until sauce thickens slightly. Add spinach, then stir for 30 sec, until spinach wilts slightly. Season with pepper.
- Thinly slice chicken.
- Divide zucchini and chicken between plates.
- Top chicken with sauce.
- Drizzle remaining sauce over top.
- Squeeze a lemon wedge over top.
If you've opted to get chicken thighs, cook in the same way the recipe instructs you to cook chicken breasts.
