Lemon & Garlic-Butter Chicken with Roasted Broccoli & Mashed

• servings: 2 servings
• total time: 30 minutes

Ingredients

2 Steaks

¾ lb Potatoes

½ lb Broccoli

1 Lemon

2 cloves Garlic

1 Tbsp Capers

¼ cup Labneh Cheese

1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

1 oz Salted Butter

1 tsp Whole Dried Oregano

¼ tsp Crushed Red Pepper Flakes

Directions

1 Prepare the ingredients Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel and roughly chop 2 cloves of garlic. Roughly chop the capers. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds.

2 Cook & mash the potatoes Add the diced potatoes to the pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the labneh. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

3 Roast the broccoli Meanwhile, line a sheet pan with foil. Place the broccoli florets on the foil. Drizzle with olive oil and season with salt, pepper, and the spice blend; toss to thoroughly coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

4 Cook the steaks Meanwhile, pat the steaks dry with paper towels; season on all sides with salt, pepper, and the oregano. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. *The USDA recommends a minimum safe cooking temperature of 165°F for chicken and 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this. Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

5 Make the pan sauce & serve your dish In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic, chopped capers, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the lemon juice (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until slightly thickened. Turn off the heat; stir in the butter until melted and combined. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the mashed potatoes and roasted broccoli. Top the steaks with the pan sauce. Enjoy!

1 Prepare the ingredients Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel and roughly chop 2 cloves of garlic. Roughly chop the capers. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds.

2 Cook & mash the potatoes Add the diced potatoes to the pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the labneh. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

3 Roast the broccoli Meanwhile, line a sheet pan with foil. Place the broccoli florets on the foil. Drizzle with olive oil and season with salt, pepper, and the spice blend; toss to thoroughly coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

4 Cook the steaks Meanwhile, pat the steaks dry with paper towels; season on all sides with salt, pepper, and the oregano. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. *The USDA recommends a minimum safe cooking temperature of 165°F for chicken and 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this. Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

5 Make the pan sauce & serve your dish In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic, chopped capers, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the lemon juice (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until slightly thickened. Turn off the heat; stir in the butter until melted and combined. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the mashed potatoes and roasted broccoli. Top the steaks with the pan sauce. Enjoy!

Nutrition

• Calories: 670