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Carb-Wise: Greek-Spiced Lemon & Chicken Traybake

with Roasted Zucchini & Turnips

Cooking time

25 minutes

Servings

2/4

Calories

400 /serving

Carb-Wise: Greek-Spiced Lemon & Chicken Traybake

with Roasted Zucchini & Turnips

Breathe in the scent of herbs and lemon as this traybake exits the oven. Inspired by the refreshing flavours of Greek cooking, it lifts the spirits while staying light on the carbs. Slip well-seasoned chicken breasts onto a baking sheet, where they’re joined by wedges of turnips. Be sure to leave some room for zucchini and sliced shallot to join at the end, with butter melted over top to give everything a golden glow.

We will send you:

2 Chicken breasts
225g Turnips (or rutabaga)
15ml Minced garlic
1 Shallot (or onion)
1 Lemon
1 Zucchini (green, yellow or heirloom)
30ml Vegetable demi-glace
5g Weekend on Mykonos spices (parsley, oregano, dill, onion, garlic, kosher salt)

Contains: Milk

You will need:

Peeler
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper

Total Fat
19 g

Saturated Fat
9 g

Sodium
360 mg

Total Carb
17 g

Sugars
8 g

Protein
41 g

Fibre
4 g

Preparation

Mise en place

Preheat the oven to 450°F. Halve, peel and thinly slice the shallot. Peel and halve the turnips; cut into ¼ inch wedges. Halve the zucchini lengthwise; cut into ½ inch pieces. Halve the lemon; juice ½ and quarter the remaining ½.

Start the traybake

Pat the chicken dry with paper towel; season with ½ the spices and S&P. On a lined sheet pan, toss the turnips with a drizzle of oil, ¾ of the remaining spices and S&P. Add the chicken. Roast, stirring the vegetables halfway, 13 to 16 min., until partially cooked.

Finish the traybake

Meanwhile, medium-dice 2 tbsp butter (double for 4 portions). In a large bowl, combine the garlic, lemon juice, demi-glace and ½ cup water (double for 4 portions). Add the zucchini, remaining spices and S&P; toss well. When the traybake is partially cooked, remove from the oven and add the shallot, zucchini and any remaining marinade. Scatter the butter evenly over top. Roast, 7 to 10 min., until the vegetables are golden brown and the chicken* is cooked through.