Description
A flavorful dish combining tender chicken in a creamy Alfredo sauce with the tangy zest of lemon and dill, topped with roasted red pepper whipped feta and served with crispy Parmesan zucchini.
Ingredients
Scale
- 2 chicken breasts
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tbsp lemon juice
- 1 tsp dill
- 1/2 cup whipped feta
- 1/4 cup roasted red peppers
- 2 zucchinis
- 1/4 cup grated Parmesan cheese
- 1 tbsp olive oil
Instructions
- Preheat your oven to 400°F.
- Season the chicken breasts with salt and pepper, then cook in a skillet until browned on both sides.
- In the same skillet, add heavy cream, grated Parmesan, lemon juice, and dill. Stir until the sauce thickens.
- Slice the zucchini into rounds, toss with olive oil and grated Parmesan, then bake until crispy.
- Blend whipped feta with roasted red peppers until smooth.
- Serve the chicken over the Alfredo sauce, top with the whipped feta, and accompany with crispy Parmesan zucchini.
Notes
- For a lighter version, substitute heavy cream with half-and-half.
- Add extra lemon juice for more zest.
- Ensure zucchini is evenly coated with Parmesan for crispiness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop, Oven
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 8g
- Sodium: 950mg
- Fat: 45g
- Saturated Fat: 25g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 160mg
Keywords: Lemon Dill Chicken Alfredo, Roasted Red Pepper Whipped Feta, Crispy Parmesan Zucchini