Our Lemon Citrus Meal Starters Chicken Breasts take centre stage in this hasselback chicken primavera recipe. It features tender, juicy chicken breasts sliced hasselback-style, ensuring that bright citrus marinade is delivered in every bite. Roasted with tender zucchini, sweet bell peppers and red onion, then finished with fresh basil and dill, this recipe serves up a zesty, herbaceous dish with a fresh, vibrant finish.
Course:
Dinner, Lunch, Main Course
Protein:
chicken 
Course: Dinner, Lunch, Main Course
Cuisine: American
Servings
2
Prep Time
5 Minutes
Cooking Time
25 Minutes
Ingredients
- 1 x 350g Package Lemon Citrus Chicken Breast
- 1 Zucchini, cut into 1/3 inch thick half-moons
- 1 Bell pepper, cut into 1/3 inch x 1 inch thick strips
- 1/2 Red onion, cut into 1/3 inch x 1 inch thick strips
- 1 tbsp Extra virgin olive oil
- 1 tbsp Chopped fresh basil
- 2 tsp Chopped fresh dill
- 1/4 tsp Each salt and freshly ground black pepper to taste
Directions
- Preheat oven to 400 degrees F (200 degrees C). Cut several slits across the chicken breast, about 3/4 inches apart, being careful not to cut all the way through. Place the chicken on a parchment-lined baking sheet.
- Toss zucchini, bell pepper and onion with olive oil, basil, dill, salt and pepper. Fill each slit with a few pieces of vegetables as desired. Scatter any remaining vegetables around the chicken on the baking sheet.
- Bake 20 to 25 minutes or until chicken reach an internal temperature of 165 degrees F (74 degrees C) when checked at its thickest point with an instant read thermometer. Stir the vegetables halfway through the cooking time (after about 10 minutes).
- Serve chicken along with remaining roasted vegetables over a bed of fresh or sauteed greens, steamed rice or garlicky mashed potatoes.
Products
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