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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)
Allergens:Milk/LaitMustard/Moutarde

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

200 g

Zucchini

340 g

Carrot

3 tbsp

Sour Cream

(ContainsMilk/Lait)

1 unit

Lemon

1 unit

Chicken Broth Concentrate

7 g

Dill

1 tbsp

Dijon Mustard

(ContainsMustard/Moutarde)

6 g

Garlic

Not included in your delivery

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

2.5 tbsp

Oil*

¾ tsp

Salt*

¼ tsp

Pepper*

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
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Non-Stick Pan
Paper Towel
Parchment Paper
Peeler
Zester
Large Bowl
Measuring Spoons
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.

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.**

2

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.

3

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.

4

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.

5

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

6

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