HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Dill Chicken
Creamy Dill Chicken

Creamy Dill Chicken

with Lemony Carrot and Zucchini Ribbon Salad

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This simple and quick weeknight dinner is light on carbs and calories but not on satisfaction! Juicy, golden seared chicken breasts are draped in a luscious dill sauce. A gorgeous salad of carrot and zucchini ribbons in a simple zesty vinaigrette perfectly finishes off the plate!

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

Tags:QuickCarb Smart (50g or less)

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

Preparation Time25 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

200 g


340 g


3 tbsp

Sour Cream


1 unit


1 unit

Chicken Broth Concentrate

7 g


1 tbsp

Dijon Mustard


6 g


Not included in your delivery

1 tbsp

Unsalted Butter*


2.5 tbsp


¾ tsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2385 kJ
Calories570 kcal
Fat32 g
Saturated Fat9 g
Carbohydrate30 g
Sugar12 g
Dietary Fiber8 g
Protein44 g
Cholesterol140 mg
Sodium780 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Non-Stick Pan
Paper Towel
Parchment Paper
Large Bowl
Measuring Spoons
Measuring Cups
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 425°F. Wash and dry all produce.

Garlic Guide for Step 3 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra!

Pat the chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then the chicken. Sear, until chicken is golden-brown, 2-3 min per side. Transfer to a parchment-lined baking sheet. Bake in the middle of the oven, until chicken is cooked through, 12-15 min.**


While the chicken cooks, using a vegetable peeler, peel carrots into long ribbons. Cut zucchini in half lengthwise, then peel the zucchini into long ribbons. Zest, then juice half the lemon (whole lemon for 4 ppl). Peel, then mince or grate garlic. Finely chop dill.


Whisk together half the Dijon, 2 tsp lemon juice, 1 tsp lemon zest, 2 tsp dill, 2 tbsp oil (dbl all for 4 ppl) and garlic in a large bowl. (NOTE: Reference Garlic Guide.) Season with salt and pepper.


In the same pan over medium-high heat, combine broth concentrate and 1/3 cup of water (dbl for 4 ppl). Boil until the liquid is slightly reduced and thickened, 3-4 min. Add 1 tbsp of butter (dbl for 4 ppl) and swirl until melted. Remove from heat, then stir in remaining Dijon, remaining dill and sour cream. Season with salt and pepper.


Add carrot and zucchini ribbons to the bowl with vinaigrette, then toss to combine. Season with salt and pepper, if desired.


Thinly slice chicken, then divide between plates. Drizzle dill sauce over top. Serve salad alongside.