What are the main ingredients in Zingy Chicken Limone?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter, Cling Wrap

What is the nutritional information of Zingy Chicken Limone?

Calories: 636, Carbs: 49 grams, Fat: grams, Protein: 48.2 grams, Sugar: 6.1 grams, Salt: 237 grams

How do I prepare Zingy Chicken Limone?

CHICKY: Return the pan used for the sunflower seeds to a medium heat and fry the marinated chicken for 5-6 minutes per side until golden and cooked through. Remove from the pan on completion. WHOLESOME FEASTING: Plate up the roasted cheesy wedges alongside the chicken limone serve with the salad on the side and drizzle over the pesto. Bellísimo Chef! TOASTY SEEDS: Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. ZESTY CHICKEN: Pat the chicken dry with paper towel and place flat-side down on a cutting board. Place the palm of your non-cutting hand on top of the breast. Using a sharp knife, cut through it horizontally to make two thin breast pieces. Repeat with the other breast. Lay the pieces side-by-side and cover with cling wrap. Using a mallet, empty jar, or rolling pin, tenderise them by gently pounding until halved in thickness. Place the chicken breast into a shallow dish and squeeze juice of 2 lemon wedges over to marinade the chicken and set aside for 10-15 minutes This will improve the flavour and ensure the chicken is nice and tender. SALAD: In a bowl toss together the tomato wedges, rinsed green leaves, Italian-style cheese ribbons and vinegar (to taste), season and set aside. GOLDEN WEDGES: Preheat the oven to 200°C. Spread out the potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. Just before serving toss through ½ the grated Italian-style cheese. LIMONE SAUCE: Heat oil and a knob of butter in the pan over medium heat. When the butter starts to foam, add grated garlic, cook for 30-60 seconds until fragrant, then add juice from the remaining lemon wedges and lemon zest. Add the wine, reduce by half and simmer for 2-4 minutes or until slightly thickened. Add the cooked chicken breasts and coat evenly. Season to taste and set aside.

What should be prepared from my kitchen to make Zingy Chicken Limone?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter, Cling Wrap

Zingy Chicken Limone

A delectable lemon-garlic butter sauce enrobes tender chicken fillets while cheese-laden potato wedges sit alongside. A crunch of salad is just what you need to freshen up this comforting dish. Drizzles of pesto add a herby flourish – and there you go!

Zingy Chicken Limone

with caprese-style salad, capers & cheesy potato wedges

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Chicken
De-alcoholised White Wine
Free-range Chicken Breast
Free-range Chicken Breasts
Garlic Clove
Garlic Cloves
Green Leaves
Lemon
Lemons
Pesto Princess Basil Pesto
Potato
Salad Tomato
Salad Tomatoes
Sunflower Seeds
Whole Italian-style Hard Cheese
Willow Creek Cabernet Sauvignon Vinegar

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter
Cling Wrap

Serves 1

GOLDEN WEDGES
Preheat the oven to 200°C. Spread out the potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. Just before serving toss through ½ the grated Italian-style cheese.
TOASTY SEEDS
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
ZESTY CHICKEN
Pat the chicken dry with paper towel and place flat-side down on a cutting board. Place the palm of your non-cutting hand on top of the breast. Using a sharp knife, cut through it horizontally to make two thin breast pieces. Lay the pieces side-by-side and cover with cling wrap. Using a mallet, empty jar, or rolling pin, tenderise them by gently pounding until halved in thickness. Place the chicken breast into a shallow dish and squeeze juice of 1 lemon wedge over to marinade the chicken and set aside for 10-15 minutes This will improve the flavour and ensure the chicken is nice and tender.
SALAD
In a bowl toss together the tomato wedges, rinsed green leaves, Italian-style cheese ribbons and vinegar (to taste), season and set aside.
CHICKY
Return the pan used for the sunflower seeds to a medium heat and fry the marinated chicken for 5-6 minutes per side until golden and cooked through. Remove from the pan on completion.
LIMONE SAUCE
Heat oil and a knob of butter in the pan over medium heat. When the butter starts to foam, add grated garlic, cook for 30-60 seconds until fragrant, then add juice from the remaining lemon wedges and lemon zest. Add the wine, reduce by half and simmer for 2-4 minutes or until slightly thickened. Add the cooked chicken breast and coat evenly. Season to taste and set aside.
WHOLESOME FEASTING
Plate up the roasted cheesy wedges alongside the chicken limone serve with the salad on the side and drizzle over the pesto. Bellísimo Chef!

Potato - 200g
Whole Italian-style Hard Cheese - 15g
Sunflower Seeds - 10g
Free-range Chicken Breast - 1
Lemon - 1
Salad Tomato - 1
Green Leaves - 20g
Willow Creek Cabernet Sauvignon Vinegar - 10ml
Garlic Clove - 1
De-alcoholised White Wine - 30ml
Pesto Princess Basil Pesto - 15ml

Download the Recipe

Serves 2

GOLDEN WEDGES
Preheat the oven to 200°C. Spread out the potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. Just before serving toss through ½ the grated Italian-style cheese.
TOASTY SEEDS
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
ZESTY CHICKEN
Pat the chicken dry with paper towel and place flat-side down on a cutting board. Place the palm of your non-cutting hand on top of the breast. Using a sharp knife, cut through it horizontally to make two thin breast pieces. Repeat with the other breast. Lay the pieces side-by-side and cover with cling wrap. Using a mallet, empty jar, or rolling pin, tenderise them by gently pounding until halved in thickness. Place the chicken breast into a shallow dish and squeeze juice of 2 lemon wedges over to marinade the chicken and set aside for 10-15 minutes This will improve the flavour and ensure the chicken is nice and tender.
SALAD
In a bowl toss together the tomato wedges, rinsed green leaves, Italian-style cheese ribbons and vinegar (to taste), season and set aside.
CHICKY
Return the pan used for the sunflower seeds to a medium heat and fry the marinated chicken for 5-6 minutes per side until golden and cooked through. Remove from the pan on completion.
LIMONE SAUCE
Heat oil and a knob of butter in the pan over medium heat. When the butter starts to foam, add grated garlic, cook for 30-60 seconds until fragrant, then add juice from the remaining lemon wedges and lemon zest. Add the wine, reduce by half and simmer for 2-4 minutes or until slightly thickened. Add the cooked chicken breasts and coat evenly. Season to taste and set aside.
WHOLESOME FEASTING
Plate up the roasted cheesy wedges alongside the chicken limone serve with the salad on the side and drizzle over the pesto. Bellísimo Chef!

Potato - 400g
Whole Italian-style Hard Cheese - 30g
Sunflower Seeds - 20ml
Free-range Chicken Breasts - 2
Lemons - 2
Salad Tomatoes - 2
Green Leaves - 40g
Willow Creek Cabernet Sauvignon Vinegar - 20ml
Garlic Cloves - 2
De-alcoholised White Wine - 65ml
Pesto Princess Basil Pesto - 30ml

Download the Recipe

Serves 3

GOLDEN WEDGES
Preheat the oven to 200°C. Spread out the potato wedges on a roasting tray, coat in oil, and season. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway. Just before serving toss through ½ the grated Italian-style cheese.
TOASTY SEEDS
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
ZESTY CHICKEN
Pat the chicken dry with paper towel and place flat-side down on a cutting board. Place the palm of your non-cutting hand on top of the breast. Using a sharp knife, cut through it horizontally to make two thin breast pieces. Repeat with the other breasts. Lay the pieces side-by-side and cover with cling wrap. Using a mallet, empty jar, or rolling pin, tenderise them by gently pounding until halved in thickness. Place the chicken breast into a shallow dish and squeeze juice of 3 lemon wedges over to marinade the chicken and set aside for 10-15 minutes This will improve the flavour and ensure the chicken is nice and tender.
SALAD
In a bowl toss together the tomato wedges, rinsed green leaves, Italian-style cheese ribbons and vinegar (to taste), season and set aside.
CHICKY
Return the pan used for the sunflower seeds to a medium heat and fry the marinated chicken for 5-6 minutes per side until golden and cooked through. Remove from the pan on completion.
LIMONE SAUCE
Heat oil and a knob of butter in the pan over medium heat. When the butter starts to foam, add grated garlic, cook for 30-60 seconds until fragrant, then add juice from the remaining lemon wedges and lemon zest. Add the wine, reduce by half and simmer for 4-6 minutes or until slightly thickened. Add the cooked chicken breasts and coat evenly. Season to taste and set aside.
WHOLESOME FEASTING
Plate up the roasted cheesy wedges alongside the chicken limone serve with the salad on the side and drizzle over the pesto. Bellísimo Chef!

Potato - 600g
Whole Italian-style Hard Cheese - 45g
Sunflower Seeds - 30g
Free-range Chicken Breasts - 3
Lemons - 3
Salad Tomato - 3
Green Leaves - 60g
Willow Creek Cabernet Sauvignon Vinegar - 30ml
Garlic Cloves - 3
De-alcoholised White Wine - 85ml
Pesto Princess Basil Pesto - 45ml

Download the Recipe

Serves 4

GOLDEN WEDGES
Preheat the oven to 200°C. Spread out the potato wedges on a roasting tray, coat in oil, and season. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway. Just before serving toss through ½ the grated Italian-style cheese.
TOASTY SEEDS
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
ZESTY CHICKEN
Pat the chicken dry with paper towel and place flat-side down on a cutting board. Place the palm of your non-cutting hand on top of the breast. Using a sharp knife, cut through it horizontally to make two thin breast pieces. Repeat with the other breasts. Lay the pieces side-by-side and cover with cling wrap. Using a mallet, empty jar, or rolling pin, tenderise them by gently pounding until halved in thickness. Place the chicken breast into a shallow dish and squeeze juice of 4 lemon wedges over to marinade the chicken and set aside for 10-15 minutes This will improve the flavour and ensure the chicken is nice and tender.
SALAD
In a bowl toss together the tomato wedges, rinsed green leaves, Italian-style cheese ribbons and vinegar (to taste), season and set aside.
CHICKY
Return the pan used for the sunflower seeds to a medium heat and fry the marinated chicken for 5-6 minutes per side until golden and cooked through. Remove from the pan on completion.
LIMONE SAUCE
Heat oil and a knob of butter in the pan over medium heat. When the butter starts to foam, add grated garlic, cook for 30-60 seconds until fragrant, then add juice from the remaining lemon wedges and lemon zest. Add the wine, reduce by half and simmer for 4-6 minutes or until slightly thickened. Add the cooked chicken breasts and coat evenly. Season to taste and set aside.
WHOLESOME FEASTING
Plate up the roasted cheesy wedges alongside the chicken limone serve with the salad on the side and drizzle over the pesto. Bellísimo Chef!