Creamy Lemon Chicken Preparation

Lemon, parsley, and garlic brighten this creamy dish with an herby kick.

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Creamy Lemon Chicken Preparation

Included Ingredients

Chicken, lemon, onion, salt, bouillon, broccoli florets, seasonings.

Groceries Needed

  • Low-fat cream cheese
  • Rice, pasta, or couscous
  • Parmesan cheese

Optional Additions

  • Garlic (for increased flavor)
  • Oregano (for increased flavor)
  • Lemon zest (for increased flavor)
  • Salt and pepper, to taste

Preparation & Serving Instructions

Cook times are for frozen meals. Times may vary by slow cooker/pressure cooker. Ensure all food reaches 165°F (74°C) before serving. If cooking a thawed meal, use the shorter cooking time listed as a guideline.

Cook: Follow the cooking instructions below.

Serve: Serve over your choice of rice, pasta, or couscous and top with parmesan cheese. Pair with your favorite greens.

Low Carb Serving Suggestion:

Serve with zucchini or butternut squash ribbons or spaghetti squash noodles

Alternative Serving Suggestion:

Creamy Lemon Chicken Flatbread

Mediterranean Chicken Pita

Small

3 Servings

Oven

Thaw meal in refrigerator overnight. When thawed, place in oven proof baking dish, cover and bake at 350F for 30-45 minutes or until chicken is cooked to internal temperature of 165 F.6 Dice or shred chicken and place in medium skillet with sauce over medium heat. Add 2 oz cream cheese, ½ ~ 10 oz bag frozen broccoli, and pasta and stir until cream cheese is melted and broccoli is cooked through.

Pressure Cooker

Cook on manual for 20 minutes, natural pressure release or to internal temperature of 165 F. May add up to 1/4 cup of liquid before cooking to bring up to pressure. Shred chicken and return to juice. Switch to sauté setting and add 1/2 ~10 oz bag of frozen broccoli and 2 oz cream cheese. Stir until chicken and broccoli are cooked through and cream cheese is melted.

Slow Cooker

Using a 1.5-2 quart slow cooker, cook on low 3-4 hours or to an internal temperature of 165° F. Shred chicken and return to juice. Add 1/2 ~10 oz bag of frozen broccoli with 45-60 minutes left. Once broccoli is cooked, remove broccoli and chicken. Shred chicken. Add 2 oz cream cheese and stir until melted. Return broccoli and chicken back to sauce. Simmer for 10-15 minutes.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Garlic | ½ tsp

Oregano | ¼ tsp

Lemon zest

Salt and pepper, to taste

Medium

6 Servings

Slow Cooker

Cook on low 3-4 hours, or to an internal temperature of 165° F. Add 10 oz bag of frozen broccoli with 45-60 minutes left. Once broccoli is cooked, remove broccoli and chicken. Shred chicken. Add 4 oz cream cheese and stir until melted. Return broccoli and chicken back to sauce. Simmer for 10-15 minutes.

Pressure Cooker

Cook on manual for 30 minutes, or to an internal temperature of 165° F. Natural pressure release. May add ¼ cup liquid before cooking to bring to pressure. Shred chicken and switch to sauté setting. Add 10 oz bag of frozen broccoli and 4 oz cream cheese. Stir until broccoli is cooked through and cream cheese melted.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Garlic | 1 tsp

Oregano | ½ tsp

Lemon zest

Salt and pepper, to taste

Nutrition Facts

Serving Size | 5 oz
203 Calories | 4g Total Fat | 4g Carbs | 2g Fiber | 36g Protein | 1g Sugars | 1g Sat. Fat | 806mg Sodium

Allergens: Corn. Your meal package will identify if substitutions have been made.

Nutrition Facts and allergen data apply to standard recipes only and do not reflect allergy substitutions or customer-provided ingredients.

The above Nutrition Facts refer to meals prepared at in-person classes and may slightly differ from delivered meals. Please refer to the label on the meal for the most accurate nutrition information.