with Roasted Potatoes and Green Beans
This addition to the HelloFresh Recipe Hall of Fame features the key to a crowd-pleasing dinner: sauce! Who could turn down a drizzly, creamy herb and Dijon concoction, especially one that’s draped across pan-seared chicken and roasted potatoes and green beans? No one, we say. At least not anyone we’ve met yet.
Allergens
Utensils
Tags
Dill
0.25 ounce
Yukon Gold Potatoes
12 ounce
Chicken Breasts
12 ounce
Green Beans
6 ounce
Sour Cream
2 tablespoon
Chicken Stock Concentrate
1 unit
Dijon Mustard
1 teaspoon
Olive Oil
1 tablespoon
Salt
Pepper
Wash and dry all produce. Preheat oven to 450 degrees. Pick fronds from dill; discard stems. Finely chop fronds. Cut potatoes into ½-inch cubes.
Toss potatoes on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast in oven until crisp and browned, 22-25 minutes, tossing halfway through.
Heat a drizzle of oil in a large pan over medium heat. Pat chicken dry with a paper towel. Season all over with salt and pepper. Add to pan and cook until no longer pink in center, 4-6 minutes per side. Remove chicken from pan and set aside to rest.
While chicken cooks, toss green beans on another baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast in oven until tender, 10-12 minutes.
Stir together 1 tsp dill, sour cream, stock concentrate, 1 tsp mustard (we sent more), and 2 TBSP water in pan used for chicken over medium heat. Season with salt and pepper. (TIP: If sauce seems thick, add more water, 1 tsp at a time, until it has a drizzly consistency.) Remove pan from heat.
Thinly slice chicken, then divide between plates along with potatoes and green beans. Drizzle sauce over everything. Garnish with remaining dill (to taste).
1799
kJ
Energy (kJ)
430
kcal
Calories
15
g
Fat
4
g
Saturated Fat
35
g
Carbohydrate
5
g
Sugar
6
g
Dietary Fiber
40
g
Protein
115
mg
Cholesterol
480
mg
Sodium
