Spring Lemon-Dill Chicken with Pea and Carrot Puree

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A light, vibrant dish featuring pan-seared chicken breast with fresh dill, served atop a silky puree of peas and carrots for a perfect spring meal. This American-inspired vegetarian recipe, ready in about 35 minutes, pairs chicken breasts, carrots, fresh peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 2 American cuisine 380 cal/serving

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Ingredients

2 (6 oz each), pounded to 1/2-inch thickness chicken breasts
1 cup, peeled and chopped carrots
1 cup fresh peas
1/2, zested and juiced lemon
2 tbsp, finely chopped fresh dill
1/2 cup chicken broth
1 tbsp butter
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Season chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
Step 2: Sear chicken for 4-5 minutes per side until golden brown and cooked through (165°F internal temperature). Transfer to a plate and tent with foil.
Step 3: In the same skillet, add 1 cup chopped carrots and 1/2 cup chicken broth. Simmer for 8 minutes until carrots are tender.
Step 4: Add 1 cup fresh peas, 1/2 lemon juice, and 1/4 tsp salt to the skillet. Cook for 2-3 minutes until peas turn bright green and are tender.
Step 5: Remove skillet from heat, stir in 2 tbsp chopped dill, 1 tbsp butter, and 1/2 tsp lemon zest. Use an immersion blender to puree until smooth, or transfer to a blender carefully. Spoon puree onto plates, place chicken on top, and drizzle with any remaining pan sauce.