Lemon Cream Chicken Cutlets

Lemon Cream Chicken Cutlets

plus a side of Dill Potatoes & Green Beans

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If we were forced to choose a favorite food group, we just might pick sauce—we firmly believe it’s one of the best parts of any dish. That’s why we’re over the moon for this silky garlic-lemon version: It’s rich, creamy, tangy, and couldn’t be simpler to make. Just sauté garlic until fragrant, then stir in chicken stock, sour cream, and lemon juice for positively luscious results. It’s spooned all over chicken cutlets seasoned with warm, aromatic Shawarma spices. Pro tip: You’ll want to save a bit for dipping your sides of roasted green beans and dill potatoes, ‘cause there’s nothing this sauce can’t do.

Tags:Calorie SmartCarb SmartEasy Cleanup

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time40 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

1 unit


6 ounce

Green Beans

1 tablespoon

Shawarma Spice Blend

2 tablespoon

Sour Cream


1 clove


¼ ounce


10 ounce

Chicken Cutlets

1 unit

Chicken Stock Concentrate

Not included in your delivery



5 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2008 kJ
Calories480 kcal
Fat19 g
Saturated Fat4.5 g
Carbohydrate44 g
Sugar7 g
Dietary Fiber10 g
Protein35 g
Cholesterol115 mg
Sodium420 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Dice potatoes into ½-inch pieces. Peel and mince or grate garlic. Zest and quarter lemon. Pick and roughly chop fronds from dill. • 4 SERVINGS: Adjust racks to top and middle positions.


• Toss potatoes on one side of a baking sheet with a large drizzle of olive oil, salt, and pepper. Roast on top rack for 10 minutes. • 4 SERVINGS: Spread potatoes out across entire sheet.


• Once potatoes have roasted 10 minutes, remove sheet from oven. Carefully toss green beans on empty side with a drizzle of olive oil, salt, and pepper. • Return to oven and roast until veggies are browned and tender, 12-15 minutes more. • 4 SERVINGS: Leave potatoes in oven and toss green beans on a separate sheet; roast on middle rack.


• While veggies roast, pat chicken* dry with paper towels and season all over with half the Shawarma Spice, salt, and pepper. • Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Turn off heat; remove chicken from pan. Wash out pan. • 4 SERVINGS: Use all the Shawarma Spice. • TIP: If spices begin to burn, reduce heat to medium.


• Heat a drizzle of olive oil in same pan over medium-high heat. Add garlic and cook until fragrant, 30 seconds. • Stir in stock concentrate, ¼ cup water, and a pinch of salt and pepper. Bring to a simmer and cook until reduced, 2-3 minutes. Remove pan from heat and stir in sour cream and a squeeze of lemon juice to taste. • 4 SERVINGS: Use 1/3 cup water.


• Toss roasted potatoes with half the dill and lemon zest to taste. • Divide potatoes, green beans, and chicken between plates. Top chicken with lemon cream sauce and sprinkle with remaining dill. Serve.