Lemon Cream Chicken Cutlets
plus Dilly Potatoes & Green Beans
Lemon Cream Chicken Cutlets
Golden chicken cutlets with a bright lemon cream sauce, served alongside tender dilly potatoes and crisp green beans for a fresh, comforting dinner.
Ingredients
For 2 servings
- 10 ounce Chicken Cutlets
- 1 unit Chicken Stock Concentrate
- ¼ ounce Dill
- 1 clove Garlic
- 6 ounce Green Beans
- 1 unit Lemon
- 1 tablespoon Shawarma Spice Blend
- 2 tablespoon Sour Cream
- 12 ounce Yukon Gold Potatoes
Additional Ingredients
- 5 teaspoon Olive Oil
- Pepper
- Salt
Mediterranean
PDF
DifficultyMedium
Prep Time10m
Total Time40m
Calories470
Protein37g
Carbs43g
Fat20g
Tags:
Protein SmartCalorie SmartCarb SmartFiber SmartLow SugarLow SodiumDietitian Win
⚠️Allergens:
🥛MilkSwaps and substitutions
For a dairy-free version, replace the sour cream with a plain unsweetened plant-based yogurt or dairy-free sour cream. If you avoid chicken, use thin turkey cutlets or firm tofu, and keep the lemon, dill, and garlic for the same fresh profile.
What to serve with it
Serve with a crisp green salad or extra roasted vegetables to echo the bright lemon and dill flavors. A simple cucumber-tomato side or warm crusty bread also rounds out the plate without overpowering the chicken.
