A few weeks ago, I stumbled across a coupon for Fresh Realm, a meal-kit delivery service. I had been reluctant to give meal-kit services a try for several reasons: it seemed like they were pretty pricey, I enjoy finding recipes and grocery shopping for myself, and I didn’t think I was *that* lazy ;). But, I found a $30 off coupon and ordered 3 meals on a whim. I ended up paying $47 for 3 meals (6 servings). That’s not too bad, right?
I picked this Weeknight Lemon Chicken Skillet Dinner by Cooking Light as one of my meals because it looked easy (ie weeknight) and pretty healthy. I also picked it because a) I love green beans more than anything else in the world and b)lemon!. Turns out it was kind of fun to have all the ingredients measured out and pre-chopped for you – kind of like having a sous chef I imagine =). I’m not sure I would order again if I had to pay full price, but if I can find another deal I just might! Oh, and it tasted great too! Enjoy!
Weeknight Chicken Lemon Skillet Dinner
12 ounces baby red potatoes, halved
2 tsp olive oil, divided
2 (6-ounce) skinless, boneless chicken breast halves, pounded to 3/4-inch thickness
1/4 teaspoon freshly ground black pepper, divided
4 ounces cremini mushrooms, quartered
1 tablespoon chopped fresh thyme
2 tbsp milk
2 tsp all-purpose flour
1 cup chicken stock
8 very thin lemon slices
1 (8-ounce) package trimmed haricots verts (French green beans)
1. Preheat oven to 450°.
2. Place potatoes in a medium saucepan; cover with water. Bring to a boil, and simmer 12 minutes or until tender. Drain.
3. Heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil to pan. Sprinkle chicken with 1/8 teaspoon pepper and half of thyme; cook 5 minutes or until chicken is browned. Turn chicken over. Place pan in oven; bake at 450° for 10 minutes or until chicken is done. Remove chicken from pan.
4. Return pan to medium-high heat. Add remaining teaspoon oil. Add potatoes, cut sides down; mushrooms; and remaining thyme; cook 3 minutes or until browned, stirring once. Combine milk and flour in a small bowl, stirring with a whisk. Add remaining pepper, flour mixture, stock, lemon, and beans to pan; simmer 1 minute or until slightly thickened. Add chicken; cover, reduce heat, and simmer 3 minutes or until beans are crisp-tender. Sprinkle with parsley. Serves 2-3.
*adapted from Cooking Light
Nutritional Info (per 1/3): 292 calories; 7.3 g fat; 28 g carbohydrates; 3.7 g fiber; 29.9 g protein.
