Lemon-Pepper Chicken

Lemon-Pepper Chicken

with Roasted Potatoes and Autumn Pear Salad

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Lean and mean chicken breasts are topped with a quick and easy pan sauce packed with citrusy lemon and sharp peppercorn flavour! And you'll love the side salad using in-season pears.

Allergens:Tree Nut/NoixMilk/Lait

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

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Chicken Breasts

340 g

Yukon Potato

10 g


1 unit


1 unit

Bartlett Pear

1 tbsp

Apricot Spread

56 g

Baby Arugula

28 g

Walnuts, chopped

(ContainsTree Nut/Noix)

1 unit

Chicken Broth Concentrate

¼ tsp

Black Peppercorns, crushed

Not included in your delivery


1 tbsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2456 kJ
Calories587 kcal
Fat9 g
Saturated Fat3 g
Carbohydrate63 g
Sugar14 g
Dietary Fiber9 g
Protein48 g
Cholesterol99 mg
Sodium423 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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Preheat the oven to 450°F (to roast the potatoes). Start prepping when the oven comes up to temperature!


Wash and dry all produce.* Cut the potatoes into ½-inch cubes. On a baking sheet, toss the potatoes with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until the potatoes are golden-brown, 25-28 min.


Meanwhile, mince or grate the garlic. Zest, then juice the lemon(s). Cut the pear(s) in half and remove the core. Thinly slice the pears. Pat the chicken dry with paper towels. Butterfly each breast by carefully slicing into the centre – parallel to cutting board – leaving 1-inch intact on the other end. Open up the chicken like a book.


Season the chicken with salt and pepper. Heat a large pan over medium heat. Add a drizzle of oil, then the chicken. Cook until golden-brown and cooked through, 4-5 min per side. (TIP: Cook to a minimal internal temp. of 175°F.**)


Meanwhile, in a large bowl, whisk together 2 tbsp lemon juice (double for 4 people), apricot jam and a drizzle of oil. Season with salt and pepper. Toss in the pear, arugula and walnuts.


When the chicken is done, transfer to a plate. Remove the pan from the heat, add butter and garlic. Stir for 1 min. Stir in the broth concentrate(s), lemon zest, pinch of peppercorns and 1/3 cup water (double for 4 people). Stir together for 2-3 min.


Divide the chicken, potatoes and salad between plates. Drizzle the lemon-pepper sauce over the chicken.