Chicken and Lemon Cream Sauce
with Dill Potatoes and Tenderstem Broccoli
Succulent chicken in a zesty lemon cream sauce, served with herby dill potatoes and crisp tenderstem broccoli for a fresh, comforting plate.
Cals 556 · Prot 59 · Carbs 44 · Fat 17
Calorie Smart
Family Friendly
40 min
Succulent chicken in a zesty lemon cream sauce, served with herby dill potatoes and crisp tenderstem broccoli for a fresh, comforting plate.
Cals 556 · Prot 59 · Carbs 44 · Fat 17
Calorie Smart
Family Friendly
Ingredients
Chicken
Chicken breast
400 Grams
Lemon pepper seasoning
13*15*
2 Grams
Veg
Potatoes
500 Grams
Fresh dill
15 Grams
Potato Seasoning
4 Grams
Tenderstem broccoli
150 Grams
Sauce
Lemon
1 Piece
Water
50 ML
Sour cream
4*
120 Grams
Chicken stock cube
4*5*9*15*
1 Piece
Allergens
*13 Mustard, *15 Celery, *4 Milk, *5 Eggs, *9 Soya
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2328 / 556 |
| Fats (g) | 16.5 |
| of which saturated (g) | 8.8 |
| Carbohydrates (g) | 44 |
| of which sugars (g) | 6.9 |
| Fibers (g) | 10.6 |
| Proteins (g) | 58.5 |
| Salt (g) | 3.1 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Preheat the oven to 220°C/200°C fan.
- Chop the potatoes into small bite-sized cubes (skin on).
- Zest and chop the lemon into wedges.
- Pick and finely chop the dill.
2 Roast potatoes
- Add the potatoes to a lined baking tray.
- Drizzle them with oil and sprinkle with the potato seasoning.
- Roast the potatoes for 25 min.
3 Cook chicken
- Heat a frying pan over a medium-high heat with a drizzle of oil.
- Coat the chicken with a drizzle of oil and the lemon pepper seasoning.
- Fry the chicken for 5-6 min each side until cooked through.
- Remove the chicken and retain the pan unwiped.
4 Add broccoli
- After the 25 min of the potatoes cooking time add the broccoli.
- Drizzle with a small amount of oil and season with salt and pepper.
- Roast, together for a further 10-12 min until cooked.
5 Make sauce
- Meanwhile, return the reserved pan to the heat.
- Deglaze the pan with the measured water, mixing well.
- Add the sour cream, 0.5 stock cube and a squeeze of lemon juice to taste.
- Mix well and cook for 2-3 min until slightly reduced.
6 Serve
- Toss dill into the potatoes.
- Serve the Chicken and Lemon Cream Sauce with Dill Potatoes and Tenderstem Broccoli.
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