Herb Crusted Lemon Garlic Chicken With Buttered Vegetables Recipe

About this recipe

Treat yourself to the comforting flavors of Herb-Crusted Lemon Garlic Chicken with Buttered Vegetables. This English dinner recipe brings together succulent chicken fillets coated in a fragrant herb crust and paired with lightly buttered seasonal carrots and green beans. The chicken is seasoned with fresh parsley, garlic, and zesty lemon, creating a dish that’s bursting with bright and satisfying flavors. It’s quick to prepare, taking just 35 minutes from start to finish, making it perfect for busy weeknights when you crave something hearty yet easy to cook. Packed with 41 grams of protein per serving, this meal helps fuel your day while the fiber-rich vegetables support digestion. Serve it warm for a comforting, protein-packed plate of goodness that’s sure to please your taste buds.

Ingredients

• 350G Frohweins Chicken Breast Fillets Supremes Skinless
• 1 Lemon - 1 Each
• 1 Garlic Bulb - 1 Each
• 250G Butter Unsalted 250G
• 640G Birds Eye Country Mixed Vegetables
• - Biona Capers In Olive Oil
• - Schwartz Flat Leaf Parsley
• 120 G Blue Dragon Panko Breadcrumbs 120g
• 255G Fish Said Fred Asc Butterflied Sea Bass With Parsley And Lemon Zest
• 400G Greenfield Himalayan Salt Fine 400G
• 100G Heera Black Pepper Powder 100g
• 100 g Yorkshire English Carrots 100G
• 350G Love Me Tender Organic Green Beans

Instructions

1. 1. Preheat a skillet or frying pan over medium heat and lightly grease it with a tablespoon of olive oil.
2. 2. Mince the garlic and finely chop the fresh parsley, combining them in a small bowl with breadcrumbs, lemon zest, salt, and pepper.
3. 3. Coat the chicken breast fillets with the remaining olive oil and press them firmly into the breadcrumb mixture to form a crust.
4. 4. Place the coated chicken in the skillet and cook for 5-7 minutes on each side until the crust is golden and the chicken is fully cooked.
5. 5. While the chicken cooks, peel and slice the carrots into thin rounds and trim the green beans to remove ends.
6. 6. Boil a pot of water and blanch the carrots and green beans for 3-4 minutes until tender but still crisp.
7. 7. Drain the vegetables and toss them in melted butter, seasoning with a pinch of salt and black pepper as desired.
8. 8. Plate the herb-crusted chicken alongside the buttered vegetables and serve warm.