with Roasted Potatoes and Creamy Dill Sauce
Coat tender chicken with a zesty crumb for a dinner that's sure to please. With golden roasted potatoes, fresh salad, a tangy mustard dressing, and a creamy dill sauce for dipping, this meal is the best of the best! Ingredients: Yellow potato • Chicken breast • Lemon • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Radish • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Dill-garlic spice blend (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) (sulphites).
Allergens
Utensils
Tags
Chicken Breasts
2 unit(s)
Yellow Potato
350 g
Lemon
1 unit(s)
Panko Breadcrumbs
0.33 cup
Dijon Mustard
1 tbsp
Mayonnaise
2 tbsp
Dill-Garlic Spice Blend
4 g
Sour Cream
1 unit(s)
Feta Cheese, crumbled
0.25 cup
Spring Mix
56 g
Radish
2 unit(s)
Pepper
0.125 tsp
Salt
0.625 tsp
Oil
3.5 tbsp
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Remove brown spots from potatoes and cut into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss coat.
- Roast in the middle of the oven for 22-24 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the bottom and middle of the oven, rotating sheets halfway through.)
- Meanwhile, zest, then juice half the lemon. Cut any remaining lemon into wedges.
- Pat chicken dry with paper towels. Cut into 1-inch wide strips. To a medium bowl, add chicken and half the mayo. Season with salt and pepper, then toss to coat.
- In a shallow dish, combine panko, lemon zest and 1/2 tsp (1 tsp) salt.
- Working with one piece of chicken at a time, press both sides into panko to coat completely.
- Transfer crusted chicken to a plate.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 1/2 tbsp (3 tbsp) oil, then chicken. Pan-fry for 2-4 min per side, until golden. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.)
- Transfer chicken to an unlined baking sheet.
- Roast in the top of the oven for 8-12 min, until chicken is cooked through.**
- Meanwhile, cut cucumber into 1/4-inch rounds.
- In a small bowl, combine Dill-Garlic Spice Blend, sour cream and remaining mayo. Set aside.
- In a large bowl, whisk together lemon juice, 1/2 tbsp (1 tbsp) Dijon and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- Add spring mix and cucumbers, then toss to coat.
- Divide chicken, salad and potatoes between plates.
- Sprinkle feta over salad.
- Serve creamy dill sauce alongside for dipping.
- Squeeze a lemon wedge over chicken, if you like.
If you've opted to get chicken breasts, cut into 1-inch wide strips, then prepare and cook in the same way the recipe instructs you to prepare and cook chicken breast tenders.
810
kcal
Calories
47
g
Fat
9
g
Saturated Fat
43
g
Carbohydrate
4
g
Sugar
5
g
Dietary Fiber
49
g
Protein
155
mg
Cholesterol
1420
mg
Sodium
0.2
g
Trans Fat
1500
mg
Potassium
150
mg
Calcium
4
mg
Iron
