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Lemon Cream Chicken
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Lemon Cream Chicken

Lemon Cream Chicken

with Dill Zucchini and Green Beans

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:
Carb Smart
Allergens:
Milk
Sulphites

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

2 unit

Chicken Breasts

200 g

Zucchini

170 g

Green Beans

3 g

Garlic

7 g

Dill

1 unit

Lemon

3 tbsp

Sour Cream

(Contains Milk)

1 unit

Chicken Broth Concentrate

1 tbsp

Lemon-Pepper Seasoning

(Contains Sulphites)

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp

Oil*

0.13 tsp

Salt and Pepper*

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Nutrition Values

Calories460 kcal
Fat25 g
Saturated Fat8 g
Carbohydrate20 g
Sugar7 g
Dietary Fiber6 g
Protein43 g
Cholesterol145 mg
Sodium670 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

Grater
Paper Towel
Zester
Baking Sheet
Large Non-Stick Pan
Measuring Cups

Instructions

Prep
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 half the lemon (whole lemon for 4 ppl). Cut lemon into wedges. Pat chicken dry with paper towels. Season with 2 tsp Lemon-Pepper Seasoning (dbl for 4 ppl).

Sear chicken
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.

Roast chicken and veggies
3

Toss zucchini and green beans with 1 tbsp oil (dbl for 4 ppl) on the other side of the baking sheet with 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.**

Make lemon cream sauce
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 half the lemon zest.

Finish and serve
5

Toss zucchini and green beans with remaining 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. Squeeze over a lemon wedge, if desired.

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