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

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

Angela
The Cook
8 Servings
16 Ingredients
3 Comments

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.

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8 Servings
16 Ingredients
3 Comments

Ingredients

  • ½ cups Olive Oil
  • ¼ cups Chicken Broth/Stock
  • ¼ cups Parsley, Fresh
  • 1 tablespoon dice Shallot
  • 3 teaspoons mince Garlic, Cloves
  • 1 teaspoon Salt #1
  • ¼ teaspoons Black Pepper #1
  • 1 ½ cups dice Zucchini
  • 1 ½ cups dice Squash, Yellow
  • 6 cups Green Beans
  • 2 cups Cherry Tomatoes
  • 3 pounds Chicken, Thighs, Boneless/Skinless
  • ½ cups slice Lemon
  • ½ cups drain Capers
  • ½ teaspoons Salt #2
  • ¼ teaspoons Black Pepper #2

Containers

Supplies

  • Labels
  • Foils

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

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.
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Make From Frozen Serving Day Directions

Bake

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
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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.

Nutrition Facts

Servings Per Recipe
8 Servings
Serving Size
about 6 oz chicken & 1 cup veggies
Amount Per Serving
Calories
367
Total Fat
21g
Saturated Fat
3g
Trans Fat
0g
Cholesterol
136mg
Sodium
943mg
Total Carbohydrates
10g
Fiber
3g
Sugar
5g
Protein
37g
WW Freestyle
7

Categories

shellfish-free, fish-free, soy-free, gluten-free, dairy-free, gluten-free-dairy-free, paleo, winter, spring, summer, fall, real-food, egg-free, all-in-one-meal

Categories

shellfish-free, fish-free, soy-free, gluten-free, dairy-free, gluten-free-dairy-free, paleo, winter, spring, summer, fall, real-food, egg-free, all-in-one-meal

3 Comments

Join the discussion

  1. This recipe was delicious! I had a freezer cooking “party” and this is one of the recipes I selected for it. Three of us have eaten this meal so far and we all loved it!

    A couple notes – we all had to flip the chicken at 45 min and cook for 15 more min. Also, I think we went heavier on the veggies, so the 8×8 was a tight squeeze (which is probably why the cook time didn’t work out). When I cook this again, I’ll do it in a 9 x 13.

    Reply

  2. Tried this last night. It was good timing was off I cooked 45 minutes covered and 20 uncovered. I think the veggies need to be added later they were soggy. Other than that very good. I cannot figure out how to attach a picture or I would.

    Reply