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Carb Smart Lemon Cream Chicken
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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.

Carb Smart

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

Preparation Time30 minutes


serving amount

2 unit

Chicken Breasts

200 g


170 g

Green Beans

1 unit

Garlic, cloves

7 g


1 unit


56 mL


(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


0.06 tsp


0.06 tsp



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.


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



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

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

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

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

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.

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