with Roasted Potatoes and Green Beans
This latest 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 that we’ve met yet.
Allergens
Utensils
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
Vegetable 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 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
Add **1 tsp dill, sour cream, stock concentrate, 1 tsp Dijon mustard** (we sent more), and **2 TBSP water** to pan used for chicken. Stir to combine. 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
13
g
Fat
3
g
Saturated Fat
35
g
Carbohydrate
5
g
Sugar
6
g
Dietary Fiber
45
g
Protein
110
mg
Cholesterol
420
mg
Sodium
