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Nicks pick one pan lemony chicken thigh skillet - Extra large standard

Nick’s Pick | One-Pan Lemony Chicken Thigh Skillet

with Buttery Bulgur, Carrots & Zucchini

560 cals

25 mins

Description

He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Let the fragrance of lemon lead you to a tasty oasis—and the best part is all you need is one pan to get there (a citrus zester is key, too!). This skillet supper features deliciously browned chicken thighs, started with a quick sear and finished in the pan with their accompaniments. That means a soft grain base of wholesome bulgur, cooked down with carrots, onions and zucchini, and kissed with butter for a velvety effect.

Contains:

Milk, Mustard, Wheat

Ingredients

for 2 servings

(Double for 4 portions)

  • 4 Chicken thighs

  • 200g Carrots (orange or multicoloured)

  • 15ml Minced garlic

  • 50g Diced onions

  • 1 Lemon

  • 2 Zucchini (green, yellow or heirloom)

  • 80g Bulgur

  • 12g Chicken demi-glace

  • 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Nutrition

Total fat

23g

Saturated Fat

10g

Sodium

1110mg

Total carbs

51g

Sugar

9g

Protein

43g

Fibres

10g

Recipe Instructions

Nick’s Pick | One-Pan Lemony Chicken Thigh Skillet - Step #1 Start the chicken
Step 1: Start the chicken
Pat the chicken dry with paper towel; season with ⅓ of the spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the chicken and cook, partially covered, 2 to 4 min. per side, until partially cooked. Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Nick’s Pick | One-Pan Lemony Chicken Thigh Skillet - Step #2 Mise en place
Step 2: Mise en place
Meanwhile, zest and quarter the lemon. Medium-dice the zucchini.
Nick’s Pick | One-Pan Lemony Chicken Thigh Skillet - Step #3 Sauté the vegetables
Step 3: Sauté the vegetables
Small-dice the carrots. In the reserved pan, heat a generous drizzle of oil on medium-high. Add the carrots, onions and ½ the remaining spices. Sauté, 2 to 3 min., until beginning to soften. Add the garlic and lemon zest (start with ½). Sauté, scraping up any browned bits, 30 sec. to 1 min., until fragrant.
Nick’s Pick | One-Pan Lemony Chicken Thigh Skillet - Step #4 Make the skillet & finish the chicken
Step 4: Make the skillet & finish the chicken
To the pan of vegetables, add the bulgur, zucchini and 2 tbsp butter (double for 4 portions). Toast, stirring frequently, 1 to 2 min., until fragrant. Add the chicken, demi-glace, juice of ½ the lemon wedges, 1 cup water (double for 4 portions), the remaining spices and S&P; bring to a boil. Reduce the heat to simmer and cook, covered, 5 to 7 min., until the chicken* is cooked through and the bulgur is tender.
Nick’s Pick | One-Pan Lemony Chicken Thigh Skillet - Step #5 Plate your dish
Step 5: Plate your dish
Divide the skillet (slice the chicken beforehand if desired) between your plates. Garnish with the juice from the remaining lemon wedges. Bon appétit!