Chicken and Lemon Crema with Carrots

CALORIE CONSCIOUS, CARB CONSCIOUS Details Difficulty: Easy Spice: Not Spicy Prep & Cook Time: 10-15 min Nutrition (per serving) Calories: 398 Carbohydrates: 21g Fat: 17g Protein: 41g Sodium: 1615mg *Contains milk Some great flavor combinations adorn this chicken here: herbaceous dill and a perfect lemon crema, combining tart acid and creamy crème fraîche for a topping that's, well, tops. And coming together in less than 15 minutes? Chicken, you're the top, you're the Coliseum…

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Step 1

If using any fresh produce, thoroughly rinse and pat dry

Step 2

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F |Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F

Step 3

If using pork chops, follow same instructions as chicken in Step 1, cooking until pork reaches minimum internal temperature, 5-7 minutes per side. Rest, 3 minutes. If using filets mignon, follow same instructions as chicken in Step 1, cooking until filets reach minimum internal temperature, 5-8 minutes per side. Rest, 3 minutes.

Step 4

Cook the Chicken: Pat chicken breasts dry, and season both sides with 1/4 tsp. salt and a pinch of pepper. Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken breasts to hot pan and cook until browned, 5-7 minutes on one side. Flip chicken. Cover, and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. Remove from burner. Remove chicken to a plate and tent with foil. While chicken cooks, cook carrots.

Step 5

Cook the Carrots Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil, garlic salt, and carrots to hot pan. Stir often until lightly browned, 2-3 minutes. Add 1/4 cup water and cover. Cook until water is mostly evaporated and carrot is tender, 4-5 minutes. Remove from burner. While carrots cook, stem dill.

Step 6

Make the Lemon Crema Zest and halve lemon. Cut one half into wedges and juice the other half. Combine crème fraîche, 1/4 tsp. lemon zest, 2 tsp. lemon juice, and a pinch of salt and pepper in a mixing bowl. Set aside.

Step 7

Finish the Dish Plate dish as pictured on front of card, topping chicken with lemon crema, carrots with feta, and entire meal with dill. Squeeze lemon wedges over to taste. Bon appétit!