with Warm Potato Salad and Green Onion Sour Cream
Ingredients: Chicken breast tenders • Red potato • Green beans • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, natural flavours, polysorbate 80, turmeric) • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Mayonnaise (mustard, egg) (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) • Whole grain mustard (mustard) (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) • Applewood smoke spice (mustard) (sugars (sugar, maltodextrin, molasses [maltodextrin]), dehydrated vegetables (garlic, onion, red bell pepper), spices (including mustard and celery) and herbs, salt, paprika powder, natural smoke flavor, yeast extract, silicon dioxide, spice extract) • Garlic salt (salt, garlic powder, silicon dioxide) • Green onion.
Allergens
Tags
Chicken Breast Tenders
320 g
Applewood Smoke Spice
7 g
Red Potato
300 g
Green Beans
170 g
Dill Pickle, sliced
84 mL
Mayonnaise
2 tbsp
Whole Grain Mustard
1 tbsp
Garlic Salt
4 g
Green Onion
1 unit(s)
Sour Cream
43 mL
Pepper
0.125 tsp
Oil
0.5 tbsp
Salt
0.133 tsp
- Before starting, wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1-inch pieces.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings.) Cover and bring to a boil over high.
- Once boiling, reduce heat to medium. Simmer uncovered for 8-9 min, until almost fork-tender. (NOTE: Potatoes will finish cooking in step 4.)
- Meanwhile, trim green beans, then cut into 1-inch pieces.
- Drain pickles, reserving pickle juice, then finely chop.
- Thinly slice green onions.
- To a small bowl, add 1 tbsp (2 tbsp) green onions and sour cream. Season with a pinch of garlic salt and pepper, then stir to combine.
- Heat a large non-stick pan over medium.
- While the pan heats, pat chicken dry with paper towels. Season with pepper, Applewood Smoke Spice and half the garlic salt.
- When the pan is hot, add 1/2 tbsp oil, then chicken. (NOTE: Cook chicken in 2 batches for 4 servings, using 1/2 tbsp oil per batch.) Cook for 3-4 min per side, until golden and cooked through.**
- After potatoes have cooked for 8-9 min, add green beans to the pot with potatoes. Cook for 3-4 min, until potatoes and green beans are fork-tender.
- Drain and return potatoes and green beans to the same pot, off heat.
- To the pot with potatoes and green beans, add pickles, mustard, reserved pickle juice, mayo, remaining green onions and remaining garlic salt. Season with pepper, then stir to combine. (TIP: Add 1/2 tsp [1 tsp] sugar, if you like.)
- Divide chicken and potato salad between plates.
- Dollop green onion sour cream over chicken.
520
kcal
Calories
22
g
Fat
4.5
g
Saturated Fat
36
g
Carbohydrate
7
g
Sugar
6
g
Dietary Fiber
45
g
Protein
145
mg
Cholesterol
1560
mg
Sodium
0.1
g
Trans Fat
1550
mg
Potassium
100
mg
Calcium
3.5
mg
Iron
with Warm Potato Salad and Green Onion Sour Cream
with Warm Potato Salad and Green Onion Sour Cream
with Warm Potato Salad and Green Onion Sour Cream
with Warm Potato Salad and Green Onion Sour Cream
with Warm Potato Salad and Green Onion Sour Cream
with Warm Potato Salad and Green Onion Sour Cream
