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© Meredith Corporation. All rights reserved. Used with permission.
Finely shred zest from lemon; set aside. Juice lemon and set juice aside. Season chicken lightly with salt and pepper.
In a Dutch oven, heat oil over medium-high heat; add chicken. Cook for 2 to 3 minutes or until chicken is brown, turning occasionally.
Add carrots, gravy and water to the pot. Stir in mustard. Bring to a boil. Place bok choy on top. Reduce heat. Cover and simmer about 10 minutes or until chicken is no longer pink (180°F) and vegetables are just tender. Add lemon juice to taste.
Ladle into bowls. Top with lemon zest and lemon thyme, if desired.