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Carb Smart Lemon Cream Chicken

Carb Smart Lemon Cream Chicken

with Zucchini and Peppers

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Our creamy lemon sauce adds lusciousness to this chicken dinner! Wholesome 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:SpicyCarb Smart (50g or less)
Allergens:Milk/Lait

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

200 g

Zucchini

160 g

Sweet Bell Pepper

1 unit

Garlic, cloves

1 tsp

Dill-Garlic Spice Blend

1 unit

Lemon

56 mL

Cream

(ContainsMilk/Lait)

1 unit

Chicken Broth Concentrate

1 tbsp

Lemon-Pepper Seasoning

Not included in your delivery

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.06 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories520 kcal
Fat32 g
Saturated Fat12 g
Carbohydrate17 g
Sugar9 g
Dietary Fiber4 g
Protein42 g
Cholesterol178 mg
Sodium810 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
Utensilsarrow down iconarrow down icon
Zester
Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Measuring Cups
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 425°F. Wash and dry all produce. Cut zucchini into 1/4-inch rounds. Core, then cut pepper into 1-inch pieces. Peel, then mince or grate garlic. Zest half the lemon (whole lemon for 4 ppl). Cut lemon into wedges.

2

Add zucchini, peppers and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt, pepper and Dill-Garlic Spice Blend, then toss to combine. Roast in the middle of the oven for 5 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through. Veggies will continue to roast in step 4.)

3

Meanwhile, pat chicken dry with paper towels. Season with salt and 2 tsp Lemon-Pepper Seasoning (dbl for 4 ppl). Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 1-2 min per side.

4

When veggies have roasted for 5 min, carefully remove the baking sheet with veggies from the oven. Move veggies towards the edges of the sheet. Transfer chicken to the centre of the baking sheet. Continue to roast in the middle of the oven until veggies are tender and chicken is cooked through, 10-12 min.**

5

Meanwhile, heat the same pan (from step 3) 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.

6

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