Creamy Dill Chicken
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Creamy Dill Chicken

Creamy Dill Chicken

with Lemony Carrot and Zucchini Ribbon Salad

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:
Quick
Carb Smart
Allergens:
Milk
Mustard

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
DifficultyMedium

Ingredients

serving amount

2 unit

Chicken Breasts

200 g

Zucchini

340 g

Carrot

3 tbsp

Sour Cream

(Contains Milk)

1 unit

Lemon

1 unit

Chicken Broth Concentrate

7 g

Dill

1 tbsp

Dijon Mustard

(Contains Mustard)

6 g

Garlic

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

2.5 tbsp

Oil*

¾ tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Energy (kJ)2385 kJ
Calories570 kcal
Fat32 g
Saturated Fat9 g
Carbohydrate30 g
Sugar12 g
Dietary Fiber8 g
Protein44 g
Cholesterol140 mg
Sodium780 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

Baking Sheet
Large Non-Stick Pan
Paper Towel
Parchment Paper
Peeler
Zester
Large Bowl
Measuring Spoons
Measuring Cups

Instructions

Cook chicken
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.**

Prep
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.

Make vinaigrette
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.

Make dill sauce
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.

Finish salad
5

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

Finish and serve
6

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

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