Description
This Lemon Dill Chicken Alfredo with Roasted Red Pepper Whipped Feta & Crispy Parmesan Zucchini is the kind of dish that looks gourmet but is simple enough for a weeknight. Creamy, tangy, herby, and savory, it’s a complete meal with juicy seared chicken, bright Alfredo sauce, smoky feta topping, and crispy roasted vegetables.
Ingredients
2 chicken breasts
1 zucchini
1 yellow squash
1 tablespoon fresh dill, chopped
1 lemon, zested and juiced
1 cup heavy cream
2 garlic cloves, minced
1 cup Parmesan cheese, grated
1 cup feta cheese
1 roasted red pepper
2 tablespoons olive oil
Salt, to taste
Black pepper, to taste
Instructions
1. Season chicken with salt, pepper, and lemon zest. Sear in olive oil over medium-high heat for 6–7 minutes per side. Rest and slice.
2. Toss zucchini and yellow squash with olive oil, Parmesan, salt, and pepper. Roast at 425°F for 20 minutes until crisp.
3. Blend feta, roasted red pepper, olive oil, and a splash of cream until smooth.
4. Sauté garlic in butter. Add cream, simmer, then stir in Parmesan, lemon juice, zest, and dill. Whisk until thick.
5. Plate sliced chicken on Alfredo sauce. Add roasted veggies and whipped feta. Garnish with lemon zest and dill.
Notes
Let the chicken rest before slicing to retain juices.
Use room-temperature feta for smoother whipping.
Add more lemon zest at the end for a vibrant finish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Pan-seared + roasted
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 610
- Sugar: 5g
- Sodium: 880mg
- Fat: 40g
- Saturated Fat: 18g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 48g
- Cholesterol: 165mg
Keywords: chicken alfredo, lemon dill, whipped feta, zucchini, healthy dinner