with Zucchini and Peppers
Creamy lemon sauce adds lusciousness to this chicken dinner. Wholesome veggies fill your plate to replace starchy sides for a carb smart supper. Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Ingredients: Zucchini • Chicken thighs • Sweet bell pepper • Lemon • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Lemon-pepper seasoning (sugar (sugar, maltodextrin), black pepper, salt, granulated garlic, lemon juice powder (corn syrup solids, lemon juice solids, lemon oil, silicon dioxide), lemon peel granules, spices, herbs, citric acid, canola oil, silicon dioxide) • Dill-garlic spice blend (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) (sulphites) • Garlic.
Allergens
Utensils
Tags
Chicken Thighs
280 g
Zucchini
2 unit(s)
Sweet Bell Pepper
1 unit(s)
Garlic, cloves
1 unit(s)
Lemon
1 unit(s)
Dill-Garlic Spice Blend
4 g
Lemon-Pepper Seasoning
6 g
Cream
56 mL
Chicken Broth Concentrate
1 unit(s)
Pepper
0.063 tsp
Butter
1 tbsp
Oil
1.5 tbsp
Salt
0.125 tsp
- Before starting, preheat the oven to 425°F.
- Wash and dry all produce.
- Cut zucchini into 1/4-inch rounds.
- Core, then cut pepper into 1-inch pieces.
- Peel, then mince or grate garlic.
- Zest half the lemon (use whole lemon for 4 servings). Cut lemon into wedges.
- To an unlined baking sheet, add zucchini, peppers and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.)
- Season with salt, pepper and Dill-Garlic Spice Blend. Toss to combine.
- Roast in the middle of the oven for 5 min. (NOTE: For 4 servings, roast in the top and middle of the oven, rotating sheets halfway through. Veggies will continue to roast in step 4.)
- Meanwhile, pat chicken dry with paper towels. Season with salt and 2 tsp (4 tsp) Lemon-Pepper Seasoning.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 1-2 min per side, until golden.
- When veggies have roasted for 5 min, carefully remove baking sheet from the oven. Move veggies toward the edges of the sheet.
- Transfer chicken to the centre of the baking sheet.
- Continue to roast in the middle of the oven for 10-12 min, until veggies are tender and chicken is cooked through.**
- Meanwhile, reheat the same pan (from step 3) over medium.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then garlic. Cook, stirring often, until fragrant, 30 sec.
- Add 1/4 cup (1/2 cup) water, cream, broth concentrate and remaining Lemon-Pepper Seasoning. Cook for 2-3 min, stirring occasionally, until sauce thickens slightly.
- Remove the pan from heat, then stir in half the lemon zest. (TIP: Prefer a more tangy sauce? Squeeze in the juice of a lemon wedge.)
- When veggies are done, sprinkle with remaining lemon zest. Toss gently to coat.
- Thinly slice chicken.
- Divide chicken and veggies between plates.
- Drizzle lemon cream sauce over chicken.
- Squeeze a lemon wedge over top, if desired.
If you've opted to get chicken thighs, cook in the same way the recipe instructs you to cook chicken breasts.
490
kcal
Calories
33
g
Fat
13
g
Saturated Fat
18
g
Carbohydrate
9
g
Sugar
4
g
Dietary Fiber
32
g
Protein
185
mg
Cholesterol
830
mg
Sodium
0.5
g
Trans Fat
1100
mg
Potassium
75
mg
Calcium
2.5
mg
Iron
with Pico de Gallo and Creamy Guacamole Dressing