Smart Caramelized Onion Chicken
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Smart Caramelized Onion Chicken

Smart Caramelized Onion Chicken

with Garlic Veggie Medley

This dinner is a medley of gourmet flavours, including succulent chicken and caramelized onions. Set the table, pour the wine and get ready for a memorable meal.

Smart is based on a per serving calculation of the recipe's carbohydrate and kilocalorie amount.

Carb Smart
Calorie Smart

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


serving amount

2 unit

Chicken Breasts

113 g

Red Onion

2 unit

Garlic, cloves

1 tbsp

Chicken Salt

1 tbsp

All-Purpose Flour

(Contains Wheat)

200 g


160 g

Sweet Bell Pepper

1 unit

Chicken Broth Concentrate

56 g


(Contains Soy)

Not included in your delivery

1 tsp


2 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories520 kcal
Fat26 g
Saturated Fat10 g
Carbohydrate26 g
Sugar11 g
Dietary Fiber4 g
Protein46 g
Cholesterol155 mg
Sodium1050 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.


Medium Pot
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Paper Towel
Parchment Paper
Measuring Cups


Caramelize onions

Before starting, preheat the oven to 425°F. Wash and dry all produce. Peel, then cut onion into 1/4-inch slices. Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until golden-brown, 6-7 min. Add 1 tsp sugar and 1 tbsp water (dbl both for 4 ppl), then season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 3-4 min. Remove the pot from heat.

Prep and cook chicken

Meanwhile, pat chicken dry with paper towels. Season with half the chicken salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear until chicken is golden-brown, 1-2 min per side. (NOTE: It's ok if chicken doesn't cook all the way through in this step.) Remove the pan from heat, then transfer chicken to a parchment-lined baking sheet.Roast in the middle of the oven until cooked through, 14-16 min.**


Meanwhile, core, then cut pepper into 1/2-inch pieces.Halve zucchini lengthwise, then cut into 1/2-inch half-moons.Peel, then mince or grate garlic.

Cook veggies

Heat the same pan (from step 2) over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted, 30 sec. Add peppers, zucchini and edamame. Cook, stirring occasionally, until tender-crisp, 4-5 min.Add garlic and remaining chicken salt. Cook, stirring often, until veggies are fragrant, 1-2 min. Transfer veggies to a plate, then cover to keep warm.

Make gravy

Reheat the same pan over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted, 30 sec. Add caramelized onions and flour. Cook, stirring often, until onions are coated with flour, 1 min. Slowly whisk in 1 cup water (dbl for 4 ppl) and broth concentrate. Bring to a boil.Once boiling, cook, whisking often, until gravy thickens slightly, 2-3 min.Season with salt and pepper, to taste.

Finish and serve

Thinly slice chicken, if desired. Divide chicken and veggies between plates. Spoon caramelized onion gravy over top.

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