Lemon Rosemary Chicken


with Rice Pilaf & Parsnip Purée


$17.00
$17.00


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Country-fresh tender roasted chicken in a velvety lemon rosemary sauce, complimented by mixed bell pepper rice pilaf and Epicured’s creamy Parsnip Purée.

Lemon Rosemary Chicken

Chicken raw lemon juice
rosemary parsley
thyme unsalted butter
garlic-infused canola oil Cognac
brownulated sugar salt
white pepper

Rice Pilaf

Basmati rice red bell pepper
orange bell pepper salt

Parsnip Purée

Parsnip coconut oil
salt white pepper

Lemon Rosemary Chicken

Calories (Cals)590
Protein (g)52
Carbohydrates (g)54
Total Fat (g)15
Saturated Fat (g)5
Trans Fat (g)0
Cholesterol (mg)135
Sodium (mg)470
Dietary Fiber (g)4
Sugars (g)7
Vitamin A (%DV)30
Vitamin C (%DV)100
Calcium (%DV)8
Iron (%DV)20

Components

Collect the Lemon Rosemary Chicken along with the separately packaged Rice Pilaf.

Reheating

Microwave: Remove lids from the Lemon Rosemary Chicken and Rice Pilaf. Cover both with a damp paper towel. Heat for 90 seconds and then in 30 second intervals until sufficiently warm. Rotate and allow standing time for even heating. Consumption of Parsnip Purée recommended at room temperature.

Stove Top: Put Lemon Rosemary Chicken in pan and place over medium-low heat for 1-3 minutes. Put Rice Pilaf in a separate pan and place over medium-low heat for 1-3 minutes. Consumption of Parsnip Purée recommended at room temperature.

Storing

Keep all food refrigerated until ready to consume.