Zesty Honey-Lemon Chicken
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Zesty Honey-Lemon Chicken

Zesty Honey-Lemon Chicken

with Savoury Rice and Zucchini

Highlighting the tasty pairing of honey and lemon, this comforting chicken dish hits all the right notes without a fussy technique to bog you down. The holy trinity of onions, celery and carrots lend their savouriness to the rice and tones down the sweet tartness of the sauce!


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

1 tbsp

All-Purpose Flour

(Contains Wheat)

1 unit

Chicken Broth Concentrate

1 unit


2 tbsp


1 tsp

Garlic Powder

¾ cup

Basmati Rice

200 g


113 g


Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp


0.38 tsp


¼ tsp



Nutrition Values

Calories760 kcal
Fat27 g
Saturated Fat10 g
Carbohydrate82 g
Sugar12 g
Dietary Fiber5 g
Protein48 g
Cholesterol155 mg
Sodium730 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 Cups
Measuring Spoons
Small Bowl
Baking Sheet
Large Non-Stick Pan
Paper Towel
Medium Bowl


Cook rice

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Heat a medium pot over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then mirepoix. Cook, stirring occasionally, until softened slightly, 2-3 min. Season with pepper and 1/4 tsp salt (dbl for 4 ppl). Add rice, half the broth concentrate, half the garlic powder and 1 1/4 cups water (dbl for 4 ppl), then stir to combine. Cover and bring to a simmer over high. Once simmering, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.


Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch half-moons. Zest, then juice lemon. Add honey, half the flour, lemon juice, remaining broth concentrate and 1/3 cup warm water (dbl for 4 ppl) to a small bowl, then whisk until smooth. (NOTE: This is your honey-lemon sauce.)

Cook chicken

Heat a large non-stick pan over medium-high heat. Meanwhile, pat chicken dry with paper towels. Add chicken, half the remaining garlic powder and remaining flour to a medium bowl. Season with salt and pepper, then toss to coat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry until golden-brown, 1-2 min per side. Transfer chicken to an unlined baking sheet. Roast in the middle of the oven until cooked through, 8-10 min.**

Cook zucchini

While chicken roasts, carefully wipe the same pan clean, then heat over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then zucchini. Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt, pepper and remaining garlic powder. Cook, stirring often, until fragrant, 30 sec. Transfer zucchini to a plate. Cover to keep warm. Carefully wipe the pan clean.

Cook honey-lemon sauce

When chicken is almost done, heat the same pan over medium-high. When hot, add honey-lemon sauce, then bring to a simmer. Simmer, whisking occasionally, until sauce thickens slightly, 30 sec. Season with salt and pepper, to taste. Remove the pan from heat. Add lemon zest, 1 tbsp butter (dbl for 4 ppl) and any juices from the baking sheet with chicken, then stir until butter melts.

Finish and serve

Fluff rice with a fork. Thinly slice chicken. Divide rice between plates. Top with zucchini, then chicken. Spoon honey-lemon sauce over chicken.