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Try it out: Hellofresh 46

Reviewing:

Lemon chive chicken with roasted carrots and potatoes 

1 serving prepared 

Here's what you get:


Chicken cutlet 
Chicken stock concentrate 
Chives
Flour mix  (not used)
Garlic 
Lemon 
Sour cream 
Yukon Gold potato 
Tuscan heat spice

Substitute:
Rice flour 

*To save time and avoid extra dishes this meal was prepared differently from the card instructions.  

The veggies:

After preheating the oven to 425 degrees I tossed the vegetables and avocado oil a little bit of salt, pepper, lemon zest and a tiny splash of lemon juice.

These went into the oven for 30 minutes.

The protein:

After coating the chicken in the rice flour and Tuscan spice mix they were placed in a pan and cooked for five minutes per side and then set aside while the sauce was being prepared.

The sauce:

I changed up the sauce a bit since the sour cream was not being used for mashed potatoes. In the pan used for the chicken I combined a little bit of the Tuscan spice season, garlic, half of the chives, the rest of the lemon juice and zest, a pat of butter and 1/4 cup of vegetable broth. The mixture was cooked until thickened.

To finish off the dish once everything was plated and the sauce poured onto the chicken the rest of the chives were sprinkled all over the plate.

The plate:


The carrots and potatoes didn't crisp up like usual but they were still well cooked and tasted really good. This may have happened because I cooked this meal right out of the box so everything was still cold.

The combination of the chicken with the sauce was excellent.  Because of the lemony flavor extra salt was not needed. This one is a definite make it again meal. 

- Kris
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