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Gluten Free Dairy Free Lemon Chicken with Vegetables and Capers - Dump and Go Dinner

<p>Gluten Free Dairy Free Lemon Chicken with Vegetables & Capers is subtly infused with lemon lending itself perfectly to seasonal vegetables and crispy roasted chicken. It is a wonderful dish to serve up when you have guests or when you simply want to do something special for yourself.</p>
8 Servings Recipe By

Ingredients

  • 1/2 cups Olive Oil
  • 1/4 cups Chicken Broth/Stock
  • 1/4 cups Parsley, Fresh
  • 1 tablespoon dice Shallot
  • 3 teaspoons mince Garlic, Cloves
  • 1 teaspoon Salt #1
  • 1/4 teaspoons Black Pepper #1
  • 1 1/2 cups dice Zucchini
  • 1 1/2 cups dice Squash, Yellow
  • 6 cups Green Beans
  • 2 cups Cherry Tomatoes
  • 3 pounds Chicken, Thighs, Boneless/Skinless
  • 1/2 cups slice Lemon
  • 1/2 cups drain Capers
  • 1/2 teaspoons Salt #2
  • 1/4 teaspoons Black Pepper #2

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 6 oz chicken & 1 cup veggies
  • 367 Calories
  • 21g Total Fat
  • 3g Sat Fat
  • 0g Trans Fat
  • 136mg Cholesterol
  • 943mg Sodium
  • 10g Total Carb
  • 3g Fiber
  • 5g Total Sugars (Includes 0g Added Sugars)
  • 37g Protein
  • 7 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In the bowl of a food processor, mix olive oil, chicken stock, parsley, shallot, garlic, salt #1 and black pepper #1.
  2. Process until smooth.
  3. Set aside 2 Tablespoons of marinade per every servings.
  4. Place zucchini and yellow squash, green beans and tomatoes into indicated number of baking dishes.
  5. Lay chicken on top of vegetables.
  6. Pour remaining marinade over chicken and vegetables.
  7. Top with lemon slices and capers.
  8. Season with salt and pepper #2.
  9. Bake at 450 degrees for 45 minutes.
  10. Pour reserved marinade over chicken before serving.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In the bowl of a food processor, mix olive oil, chicken stock, parsley, shallot, garlic, salt #1 and black pepper #1.
  2. Process until smooth.
  3. Set aside 2 Tablespoons of marinade for every 4 servings in pint freezer bags.
  4. Place zucchini and yellow squash, green beans and tomatoes into indicated number of baking dishes.
  5. Lay chicken on top of vegetables.
  6. Pour remaining marinade over chicken and vegetables.
  7. Top with lemon slices and capers.
  8. Season with salt and pepper #2.
  9. Cover, label and freeze, bundling with small bag of extra marinade.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Bake at 450F for 45 minutes.
  3. Pour extra marinade over chicken before serving.

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