Carb Smart Lemon Cream Double Chicken
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Carb Smart Lemon Cream Double Chicken

Carb Smart Lemon Cream Double Chicken

with Zucchini and Peppers

A creamy lemon sauce adds lusciousness to this chicken dinner! Wholesome veggies fill your plate 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 Time25 minutes
Cooking Time


serving amount

4 unit

Chicken Breasts

2 unit


1 unit

Sweet Bell Pepper

1 unit

Garlic, cloves

1 tsp

Dill-Garlic Spice Blend

1 unit


56 mL


(Contains Milk)

1 unit

Chicken Broth Concentrate

1 tbsp

Lemon-Pepper Seasoning

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp


0.13 tsp


0.06 tsp



Nutrition Values

Calories720 kcal
Fat36 g
Saturated Fat14 g
Carbohydrate16 g
Sugar8 g
Dietary Fiber4 g
Protein80 g
Cholesterol300 mg
Sodium890 mg
Trans Fat0.5 g
Potassium1750 mg
Calcium100 mg
Iron2.5 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
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Measuring Cups



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 into wedges.

Start veggies

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.)

Sear chicken

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

Roast chicken and finish veggies

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.**

Make lemon cream sauce

Meanwhile, heat the same pan (from step 3) over medium. When hot, add 1 tbsp (2 tbsp) butter, then garlic. Cook, stirring often, until fragrant, 30 sec. Add 1/4 cup (1/2 cup) water, 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. 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.

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