Crispy chicken with lemon and garlic and fine herbs vegetables

 Cooking 20 minutes
 Preparation 15 minutes
 4 servings


80 ml (1/3 cup) of all-purpose flour
4 skinless chicken breasts
1 lemon, zest and juice
2 package (2 x 300 g) of Florette Garlic and fine herbs Seasoned Vegetables to Cook
500 ml (2 cups) of arugula


  1. Preheat the oven to 205°C (400°F).
  2. In a deep plate, place the flour. Salt and pepper the chicken breasts, then flour them.
  3. In an ovenproof pan, heat a little olive oil over medium heat.
  4. Brown the chicken breasts for 2 to 3 minutes on each side. Add the lemon zest and juice. Stir.
  5. Continue cooking in the oven for 12 to 15 minutes, until the inside of the chicken flesh is no longer pink.
  6. Cook the vegetable packages in the microwave according to the package directions.
  7. In a bowl, mix the cooked vegetables with the arugula.
  8. Serve the chicken breasts with the arugula and vegetable salad.

Recipe developed in partnership with Pratico-Pratiques:

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