Creamy Dill Chicken with Roasted Potatoes and Green Beans

• portions: 2 servings
• temps total: 30 minutes

Ingrédients

¼ ounce Dill

12 ounce Yukon Gold Potatoes

12 ounce Chicken Breasts

6 ounce Green Beans

2 tablespoon Sour Cream

1 unit Chicken Stock Concentrate

1 teaspoon Dijon Mustard

1 tablespoon Olive Oil

Salt

Pepper

Instructions

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).

Nutrition

• Calories: 430 kcal
• Lipides Totaux: 13 g
• Lipides Saturés: 3 g
• Cholestérol: 110 mg
• Sodium: 420 mg
• Glucides Totaux: 35 g
• Fibres Diététiques: 6 g
• Sucres Totaux: 5 g
• Protéines: 45 g