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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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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*
Nutrition Values
Utensils
Instructions
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.
