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Easy prep
Dairy Free
Gluten Free

Lemon-Garlic Chicken Thighs with Mushrooms

Grilled Broccolini & Oregano-Pesto Rice

Cooking time

20 minutes

Servings

2 / 4

Calories

670 /serving

In this quick recipe, perfectly designed for busy weekday evenings, chicken thighs are dusted with a divine blend of a lemony-herbed spice blend and served with crunchy broccolini and roasted garlic cremini mushrooms. A generous serving of rice tossed with a bright and herbaceous oregano pesto completes this meal of harmonious flavours that will result in unanimous cheers around the dinner table!

We will send you:

  • 4 Chicken thighs
  • 1 Lemon
  • 1 Bunch of broccolini
  • 225g Sliced cremini mushrooms
  • 2 Roasted garlic cloves
  • 110g White rice
  • 15ml Oregano pesto
  • 9g Lemon & herb spice blend (spices, salt, granulated garlic, carrots, red bell pepper, sugar, sunflower oil, lemon oil)

  • You will need:

    Medium pot
    2 Large pans
    Oil
    Salt & pepper
    Total Fat
    26 g
    Saturated Fat
    4 g
    Sodium
    810 mg
    Total Carbs
    65 g
    Sugars
    5 g
    Protein
    45 g
    Fibres
    7 g
    Preparation
    a picture
    Cook the rice
    In a medium pot, combine the rice, 1 cup of water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 17 to 20 minutes, until the rice is tender and the water is absorbed. Remove from the heat and let sit, covered, for 5 minutes. Add the oregano pesto and fluff the cooked rice with a fork. Set aside in a warm spot.
    a picture
    Cook the chicken & lemon
    While the rice cooks, heat a drizzle of oil in a large pan on medium-high. Halve the lemon. Pat the chicken dry with paper towel; season with the spice blend and S&P. Add the chicken to the pan and cook, partially covered, 4 to 6 minutes per side or until cooked through. In the last 3 minutes of cooking add the lemon halves, cut sides down. Transfer the chicken and lemon to a plate, leaving any browned bits (or fond) in the pan. Squeeze half the grilled lemon over the chicken.
    a picture
    Cook the broccolini
    While the chicken cooks, cut off and discard the stem ends off the broccolini. Drizzle the broccolini stalks with oil and season with S&P. Place the broccolini in another large pan, on medium-high. Cook, flipping occasionally, 2 to 3 minutes, until the broccolini is lightly charred and softened. Transfer to a plate.
    a picture
    Cook the mushrooms
    In the same pan, heat a drizzle of oil on medium. Add the roasted garlic (roughly chop before adding) and mushrooms to the pan; season with S&P. Cook, stirring occasionally, 3 to 4 minutes, until lightly browned.
    a picture
    Plate your dish
    Divide the charred broccolini and grilled chicken between your plates. Spoon the mushrooms over the chicken and serve the oregano rice on the side. Garnish with the remaining lemon (cut in half before serving). Bon appétit!

    *Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.