Name: Lemon Dill Chicken Alfredo with Roasted Red Pepper Whipped Feta & Crispy Parmesan Zucchini
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2 boneless, skinless chicken breasts; 1 teaspoon salt; 1 teaspoon garlic powder; ½ teaspoon black pepper; 2 tablespoons olive oil (for chicken); 1 cup heavy cream; 1 teaspoon lemon zest; 2 tablespoons fresh lemon juice; 2 tablespoons chopped fresh dill; ½ cup grated Parmesan cheese (for sauce); ¾ cup crumbled feta cheese; 1 roasted red pepper; 2 tablespoons Greek yogurt or cream cheese; 1 zucchini; 1 yellow squash; 1 tablespoon olive oil (for veggies); ¼ cup grated Parmesan cheese (for topping); 2 tablespoons panko breadcrumbs (optional); ½ teaspoon dried thyme or Italian seasoning

Description

A creamy Lemon Dill Chicken Alfredo paired with Roasted Red Pepper Whipped Feta and Crispy Parmesan Zucchini, perfect for a comforting weeknight meal.

Ingredients

Scale

2 boneless, skinless chicken breasts
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon black pepper
2 tablespoons olive oil (for chicken)
1 cup heavy cream
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh dill
½ cup grated Parmesan cheese (for sauce)
¾ cup crumbled feta cheese
1 roasted red pepper
2 tablespoons Greek yogurt or cream cheese
1 zucchini
1 yellow squash
1 tablespoon olive oil (for veggies)
¼ cup grated Parmesan cheese (for topping)
2 tablespoons panko breadcrumbs (optional)
½ teaspoon dried thyme or Italian seasoning

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Instructions

Pat the chicken breasts dry with a paper towel.
In a bowl, season the chicken with salt, garlic powder, and black pepper.
Heat 2 tablespoons of olive oil in a skillet over medium-high heat; add the chicken breasts.
Sear the chicken for 5–6 minutes per side until golden brown and cooked through. Remove and let rest before slicing.
Reduce heat, add 1 cup heavy cream to the skillet, and simmer for 2–3 minutes.
Stir in ½ cup Parmesan cheese, lemon zest, lemon juice, and dill until smooth and thickened.
In a food processor, blend ¾ cup feta, roasted red pepper, Greek yogurt, olive oil, and black pepper until creamy. Chill.
Preheat oven to 425°F (220°C). Slice zucchini and yellow squash and toss with olive oil, salt, pepper, Parmesan, and optional panko. Spread on a baking sheet.
Roast vegetables for 20–25 minutes until golden and crispy.
Slice chicken and plate over whipped feta. Drizzle with lemon dill Alfredo and serve with roasted vegetables.

Notes

For a lighter version, consider using low-fat cream or Greek yogurt. Store leftovers in airtight containers; can be frozen for up to 3 months.

Nutrition

Serving Size: 1 serving
Calories: 530
Sugar: 4g
Sodium: 900mg
Fat: 28g
Saturated Fat: 14g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 40g
Cholesterol: 120mg