Chicken and Lemon Aioli with Feta Zucchini and Carrots
Prep & Cook Time:10-15 min.
Cook Within:4 days
Spice Level:Not Spicy
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is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
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You Will Need
Medium Non-Stick Pan
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Cook the Chicken
Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Remove from burner. Remove chicken to a plate and tent with foil.
While chicken cooks, cook vegetables.
Start the Vegetables
Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and carrots to hot pan. Stir often until lightly browned, 2-3 minutes.
Add ¼ cup water and cover. Cook until water is mostly evaporated and carrot is tender, 2-3 minutes.
Finish the Vegetables
Add zucchini, ¼ tsp. salt, and a pinch of pepper to hot pan.
Stir occasionally until lightly browned and tender, 4-5 minutes.
Make Aioli and Finish Dish
In a mixing bowl, combine mayonnaise, lemon juice, and a pinch of salt and pepper.
Plate dish as pictured on front of card, topping chicken with aioli, vegetables with feta, and entire meal with dill. Bon appétit!
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