Italian Chicken and Lemony Pepper Sauce
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Italian Chicken and Lemony Pepper Sauce

Italian Chicken and Lemony Pepper Sauce

with Roasted Potatoes

Inspired by the classic Italian-American Sunday supper, Scarpariello! Lemony sauce smothers chicken and peppers atop crispy roasted potatoes

Tags:
Quick
Allergens:
Wheat
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

2 unit

Chicken Breasts

160 g

Sweet Bell Pepper

460 g

Russet Potato

1 unit

Lemon

50 g

Shallot

6 g

Garlic

7 g

Parsley

1 tbsp

All-Purpose Flour

(Contains Wheat)

1 unit

Chicken Broth Concentrate

1 tsp

Chili Flakes

1 tbsp

Italian Seasoning

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp

Oil*

½ tsp

Salt and Pepper*

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Nutrition Values

Energy (kJ)2720 kJ
Calories650 kcal
Fat25 g
Saturated Fat7 g
Carbohydrate64 g
Sugar7 g
Dietary Fiber8 g
Protein46 g
Cholesterol140 mg
Sodium860 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Parchment Paper
Measuring Spoons
Garlic Press
Paper Towel
Large Non-Stick Pan
Measuring Cups

Instructions

Prep and roast potatoes
1

Before starting, preheat the oven to 450°F and wash and dry all produce.

Heat Guide for Step 5 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp spicy! Cut potatoes into 1/2-inch pieces.

Toss potatoes with 1 tbsp oil on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, tossing halfway through cooking, until golden-brown, 24-26 min. (NOTE: You will be adding the chicken to the baking sheet halfway through roasting.) (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, using 1 tbsp oil per sheet. Bake in the top and the middle of the oven, rotating sheets halfway through cooking.)

Prep
2

While potatoes roast, core, then cut pepper into 1/2-inch pieces. Peel, then cut shallot into 1/2-inch pieces. Juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Roughly chop parsley. Peel, then mince or grate garlic. Pat chicken dry with paper towels. Season with salt and pepper, then sprinkle with half the Italian Seasoning.

Cook peppers
3

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers. Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt and pepper. Remove pan from the heat, then transfer peppers to a plate.

Cook chicken
4

Heat the same pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry, until chicken is golden-brown, 1-2 min per side. Transfer to the baking sheet with potatoes. Bake in the middle of the oven, until chicken is cooked through, 10-12 min.** Carefully wipe pan clean.

Make sauce
5

While chicken cooks, return same pan to medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then shallots. Cook, stirring often, until softened, 3-4 min. Stir in garlic, then sprinkle flour and remaining Italian Seasoning over top. Cook, stirring often, until shallots are coated, 1 min. Add 3/4 cup water (dbl for 4 ppl) and broth concentrate. Bring to a boil and cook, stirring often, until thickened, 2-4 min. Stir in cooked peppers, lemon juice and 1/8 tsp chili flakes (NOTE: Reference Heat Guide.) Season with salt and pepper.

Finish and serve
6

Thinly slice chicken. Divide potatoes and chicken between plates. Spoon sauce and veggies over chicken. Sprinkle with parsley and squeeze over a lemon wedge, if desired.

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