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Cal Smart Chicken Florentine
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Cal Smart Chicken Florentine

Cal Smart Chicken Florentine

with Lemon-Garlic Roasted Zucchini

This classic creamy chicken dish finds a new friend in lemony roasted zucchini – it's the perfect treat-yourself-meal for those nights where you deserve a little decadence in your life!

Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount.

Calorie Smart

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time45 minutes


serving amount

2 unit

Chicken Breasts

7 g


113 g

Baby Spinach

2 unit

Garlic, cloves

56 g

Yellow Onion

43 g

Cream Cheese

(Contains Milk)

1 unit

Chicken Broth Concentrate

400 g


1 unit


Not included in your delivery

2 tbsp


0.13 tsp


0.13 tsp


1 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories520 kcal
Fat31 g
Saturated Fat10 g
Carbohydrate22 g
Sugar8 g
Dietary Fiber7 g
Protein45 g
Cholesterol155 mg
Sodium530 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Large Non-Stick Pan
Paper Towel
Parchment Paper
Measuring Spoons
Measuring Cups



Before starting, preheat the oven to 450°F. Wash and dry all produce. Strip thyme leaves from stems, then finely chop. Zest lemon, then juice half. Cut remaining lemon into wedges. Peel, then mince or grate garlic. Peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch slices. Cut zucchini into 1/4-inch rounds.

Cook chicken

Pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 1-2 min per side. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed!) Transfer chicken to a parchment-lined baking sheet. Bake in the bottom of the oven until chicken is cooked through, 12-14 min.** Transfer chicken to a plate and cover to keep warm.

Roast zucchini

While chicken cooks, add zucchini, lemon zest, lemon juice, half the garlic and 1 tbsp oil (dbl for 4 ppl) to another parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven until tender-crisp, 12-14 min.

Start cream sauce

While zucchini roasts, reheat the same pan (from step 2) over medium-high. When hot, add 1 tbsp butter (dbl for 4 ppl), then thyme, remaining garlic and onions. Cook, stirring often, until onions soften, 1-2 min.

Finish cream sauce

Add cream cheese, broth concentrate and 1/2 cup water (dbl for 4 ppl) to the pan. Season with salt and pepper, then stir to combine. Bring to a boil. Once boiling, reduce heat to medium and gently simmer until sauce thickens slightly, 4-5 min. Add spinach to sauce. Stir until spinach wilts slightly, 30 sec.

Finish and serve

Thinly slice chicken. Divide zucchini and creamy spinach between plates. Top spinach with chicken. Drizzle remaining cream sauce over top. Squeeze a lemon wedge over top, if desired.