Meyer Lemon Chicken with Zesty Vegetables

over Quinoa Amandine & Dijon-Chervil Sauce

730 cals

35 mins

Description

When life hands you Meyer lemons… make a zinger of a chicken dish. A lemon-orange cross, the Meyer is sweeter and less acidic than its standard yellow cousins. The juice gives a brilliant lift to your creamy pan jus sauce, along with a daub of Dijon mustard and dainty chervil. And the smooth zest, where all those aromatic oils are stored, delicately perfumes your almond-laced quinoa, and roasted carrots and Brussels sprouts. Be sure to squeeze in an extra squeeze at the table.

Contains:

Milk, Mustard, Sulphites, Almonds

Ingredients

for 2 servings

(Double for 4 portions)

2 Chicken breasts (or 320g chicken fillets)
170g Brussels sprouts
300g Carrots
1 Bunch of chervil
1 Meyer lemon
95g White quinoa
25g Sliced almonds
30g Vegetable demi-glace
15ml Dijon mustard
15ml Heavy cream
10g Herby Sidekick spice blend (thyme, parsley, mustard, salt)

Nutrition

Total fat	31g
Saturated Fat	8g
Sodium	650mg
Total carbs	61g
Sugar	10g
Protein	54g
Fibres	14g

Recipe Instructions

Step 1: Roast the vegetables

Preheat the oven to 450°F. Zest the Meyer lemon. Halve the Brussels sprouts (or quarter if very large). Peel and trim the tops off the carrots; halve the carrots lengthwise (or quarter if large). On a lined sheet pan, toss the Brussels sprouts and carrots with a drizzle of oil and ½ the lemon zest; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, stirring halfway through, 18 to 20 minutes, until golden brown and tender. Remove from the oven and set aside in a warm spot.

Step 2: Cook the quinoa

While the vegetables roast, using a strainer, rinse the quinoa. In a medium pot, combine the rinsed quinoa, ½ the remaining spice blend, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 minutes, until the quinoa is tender. Fluff the cooked quinoa with a fork and set aside in a warm spot.

Step 3: Cook the chicken

While the quinoa cooks, in a medium pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with the remaining spice blend and S&P. Add the chicken breasts* to the pan and cook, partially covered, 6 to 8 minutes per side (2 to 3 minutes per side for chicken fillets), until cooked through. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Reserve the pan. Let the chicken rest for 5 minutes before slicing it against the grain.

Step 4: Mise en place & toast the almonds

While the chicken cooks, set aside 2 sprigs of chervil for garnish; finely chop the rest. Halve the zested lemon crosswise; juice ½ and quarter the remaining ½. Heat a second medium, dry pan on medium. Add the almonds and toast, stirring occasionally, 3 to 5 minutes, until lightly browned and fragrant. Transfer immediately to a bowl.

Step 5: Make the Dijon-chervil sauce

Heat the reserved pan of fond on medium; add 3 tbsp water (double for 4 portions) and the cream; cook, scraping up any fond from the bottom of the pan, 1 to 2 minutes, until the cream starts to simmer. Increase the heat to medium-high; add the Dijon mustard, demi-glace and up to ½ the lemon juice (to taste); stir to combine and cook, 1 to 2 minutes, until the sauce has slightly thickened. Add the chopped chervil and 1 tbsp butter (double for 4 portions); stir until combined and season with S&P to taste.

Step 6: Finish & serve

To the pot of quinoa, stir in the remaining lemon zest and the toasted almonds. Toss the roasted vegetables with as much remaining lemon juice as you’d like and a drizzle of olive oil. Divide the finished quinoa, roasted vegetables and sliced chicken between your plates. Top the chicken with as much Dijon-chervil sauce as you’d like. Garnish with the sprigs of chervil. Serve the lemon wedges and any remaining Dijon-chervil sauce on the side. Bon appétit!