Our Plans
Carb Smart Lemon Cream Chicken
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Carb Smart Lemon Cream Chicken

Carb Smart Lemon Cream Chicken

with Dill Zucchini and Green Beans

Our creamy lemon sauce adds lusciousness to this chicken dinner, proving that dill and lemon are a match made in heaven! Wholesome green veggies fill up your plate to replace starchy sides for a carb smart supper.

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Tags:
Spicy
Carb Smart
Allergens:
Milk
Sulphites

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

2 unit

Chicken Breasts

200 g

Zucchini

170 g

Green Beans

1 unit

Garlic, cloves

7 g

Dill

1 unit

Lemon

56 mL

Cream

(Contains Milk)

1 unit

Chicken Broth Concentrate

1 tbsp

Lemon-Pepper Seasoning

(Contains Sulphites)

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp

Oil*

0.06 tsp

Salt*

0.06 tsp

Pepper*

sideBannerName

Nutrition Values

Calories520 kcal
Fat32 g
Saturated Fat12 g
Carbohydrate20 g
Sugar7 g
Dietary Fiber6 g
Protein43 g
Cholesterol180 mg
Sodium590 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.

Utensils

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

Instructions

Prep
1

Before starting, preheat the oven to 425°F. Wash and dry all produce. Cut zucchini into 1/4-inch rounds. Trim, then halve green beans. Peel, then mince or grate garlic. Roughly chop dill. Zest half the lemon (whole lemon for 4 ppl). Cut lemon into wedges. Pat chicken dry with paper towels. Season with 2 tsp Lemon-Pepper Seasoning (dbl for 4 ppl).

Sear chicken
2

Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 1-2 min per side. Transfer chicken to one side of an unlined baking sheet.

Roast chicken and veggies
3

Add zucchini, green beans and 1 tbsp oil (dbl for 4 ppl) to the other side of the baking sheet with chicken. Season with salt and pepper, then toss to combine. Roast chicken and veggies in the middle of the oven until chicken is cooked through and veggies are tender, 10-12 min.**

Make lemon cream sauce
4

While chicken and veggies roast, heat the same pan (from step 2) over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then garlic. Cook, stirring often, until fragrant, 30 sec. Add 1/4 cup water (dbl for 4 ppl), cream, broth concentrate and remaining Lemon-Pepper Seasoning. Cook, stirring occasionally, until sauce thickens slightly, 2-3 min. Remove the pan from heat, then stir in half the lemon zest.

Finish and serve
5

When veggies are done, sprinkle with remaining lemon zest and half the dill. Toss gently to coat. Thinly slice chicken. Divide chicken and veggies between plates. Drizzle lemon cream sauce over chicken. Sprinkle remaining with dill. Squeeze a lemon wedge over top, if desired.

Meal right image

Explore Similar Recipes

Meal left image