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Lemon Cream Chicken

Lemon Cream Chicken

with Dill Zucchini and Green Beans

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Our creamy lemon sauce adds lusciousness to this chicken dinner, proving that dill and lemon are a match made in heaven! Wholesome green veggies fill up your plate to replace starchy sides in this carb smart supper.

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

Tags:QuickCarb Smart (50g or less)
Allergens:Milk/LaitSulphites/Sulfite

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

170 g

Green Beans

3 g

Garlic

7 g

Dill

1 unit

Lemon

3 tbsp

Sour Cream

(ContainsMilk/Lait)

1 unit

Chicken Broth Concentrate

1 tbsp

Lemon-Pepper Seasoning

(ContainsSulphites/Sulfite)

Not included in your delivery

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

1.5 tbsp

Oil*

0.13 tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories460 kcal
Fat25 g
Saturated Fat8 g
Carbohydrate20 g
Sugar7 g
Dietary Fiber6 g
Protein44 g
Cholesterol140 mg
Sodium670 mg
Utensils
Utensilsarrow down iconarrow down icon
Grater
Paper Towel
Zester
Baking Sheet
Large Non-Stick Pan
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 thick rounds. Trim, then halve green beans. Peel, then mince or grate garlic. Roughly chop dill. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Pat chicken dry with paper towels. Season with 2 tsp Lemon-Pepper Seasoning (dbl for 4 ppl).

2

Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then the chicken. Sear, until golden-brown, 1-2 min per side. Transfer to one side of a baking sheet.

3

Toss zucchini and green beans with 1 tbsp oil (dbl for 4 ppl) on the other side of the baking sheet with the chicken. Season with salt and pepper. Roast chicken and veggies in the middle of the oven, until chicken is cooked through and veggies are tender, 10-12 min.**

4

While chicken and veggies roast, heat the same pan (from step 2) over medium heat. 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), broth concentrate and remaining Lemon-Pepper Seasoning. Cook, stirring occasionally, until sauce is slightly thickened, 1-2 min. Remove pan from heat, then stir in sour cream and 1/2 tbsp lemon juice (dbl for 4 ppl).

5

Toss zucchini and green beans with lemon zest and half the dill. Thinly slice chicken on the baking sheet. Divide chicken, zucchini and green beans between plates. Drizzle lemon cream sauce over chicken. Sprinkle remaining dill over top.