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One pot wonder
Ready in 25 minutes

One-Pan Lemony Chicken Skillet

with Buttery Bulgur & Zucchini

Cooking time

25 minutes




540 /serving

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 breasts, 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.

We will send you:

  • 2 Chicken breasts
  • 100g Carrots (orange or multicoloured)
  • 50g Diced onions
  • 1 Garlic clove
  • 1 Lemon
  • 2 Zucchini (green, yellow or heirloom)
  • 80g Bulgur
  • 30ml Vegetable demi-glace
  • 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Milk, Mustard, Wheat

You will need:

Large pan
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
21 g
Saturated Fat
9 g
640 mg
Total Carb
46 g
7 g
46 g
8 g
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Start the chicken
In a large pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with ⅓ of the spices and S&P. Cook, partially covered, 3 to 4 min. per side, until partially cooked. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan.
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Mise en place
Meanwhile, zest and quarter the lemon. Medium-dice the zucchini. Mince the garlic.
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Sauté the vegetables
Peel and small-dice the carrots. In the reserved pan, heat a generous drizzle of oil on medium-high. Sauté the carrots, onions, zucchini and ½ the remaining spices, 2 to 3 min., until beginning to soften. Add the garlic and lemon zest. Sauté, 30 sec. to 1 min., until fragrant.
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Make the skillet & finish the chicken
To the pan of vegetables, add the bulgur 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, 6 to 8 min., until the chicken* and bulgur are cooked through.
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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!

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