Limoncello Chicken

with roasted fennel and asparagus

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

What do you do when life hands you lemons? If Southern Italian cuisine is your game, then "make limoncello" is the answer. We were inspired by this sweet, lemony liqueur when we distilled the recipe for this chicken. Sorry, folks, it's zero proof, but definitely a 100 on the flavor scale. Tender chicken breast is enrobed in a slightly sweet lemon sauce that pairs perfectly with one of our favorite sides: caramelized fennel and asparagus. Cook up this low-cal, low-carb beauty tonight and live la dolce vita.

In Your Box (serves 2)

  • 1 Lemon
  • 1 Shallot
  • 1 Fennel Bulb
  • 6 oz. Asparagus
  • 2 Oregano Sprigs
  • 2 Garlic Cloves
  • 2 Boneless Skinless Chicken Breasts
  • 4 oz. Grape Tomatoes
  • 2 fl. oz. White Cooking Wine
  • 2 tsp. Chicken Base
  • 1 tsp. Sugar

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    327
  • Carbohydrates
    26g
  • Fat
    5g
  • Protein
    42g
  • Sodium
    1127mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Zest lemon, halve, and juice. Peel and slice shallot into very thin rounds. Mince half the rounds. Trim top and bottom of fennel bulb, quarter lengthwise, remove tough core from the base of each piece, and cut into ½" wedges. Trim woody ends off asparagus. Stem and coarsely chop oregano. Crush garlic with the side of a knife. Rinse chicken breasts, pat dry, and season both sides with ½ tsp. salt and a pinch of pepper.

  • 2

    Roast the Fennel

    Place fennel wedges on one side of prepared baking sheet with garlic cloves and toss with 2 tsp. olive oil. Season with ½ tsp. salt and ¼ tsp. pepper and spread into a single layer. Roast 15 minutes. While fennel roasts, sear chicken.

  • 3

    Sear the Chicken

    Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Add chicken to hot pan and sear until well-browned, 3-4 minutes per side. Transfer chicken to a plate. Chicken will finish cooking in a later step. Reserve pan for making sauce; no need to wipe clean.

  • 4

    Finish Fennel and Roast Vegetables

    After fennel has roasted 15 minutes, carefully flip wedges onto second side. Add asparagus, grape tomatoes, shallot rounds, and half the oregano (reserve remaining for garnish) to second side of baking sheet and toss with 1 tsp. olive oil. Bake until fennel is caramelized and tomatoes begin to burst, 10 minutes. Remove from oven, toss both gently with 1 tsp. lemon zest (reserve remaining for sauce), and set aside.

  • 5

    Make the Limoncello Sauce

    Return pan used to sear chicken to medium heat. Add 1 tsp. olive oil and minced shallot to hot pan. Cook until aromatic, 30 seconds. Add white cooking wine, bring to a simmer, and simmer until mostly evaporated, 1 minute. Add chicken base, ½ cup water, 1 Tbsp. lemon juice, and sugar to pan and stir. Return chicken and any accumulated juices to pan and cook until sauce just coats chicken and chicken reaches a minimum internal temperature of 165 degrees, 5 minutes. Taste, and add more lemon juice if desired. Add remaining lemon zest and season to taste with salt and pepper.

  • 6

    Plate the Dish

    Place a serving of caramelized fennel and roasted vegetables on a plate. Serve chicken leaning against vegetables and sauce in front. Garnish with remaining oregano.

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