Creamy Dill Chicken with Roasted Potatoes and Green Beans

• porcje: 2 servings
• całkowity czas: 30 minutes

Składniki

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

Wskazówki

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).

Wartości Odżywcze

• Kalorie: 430 kcal
• Tłuszcz Całkowity: 13 g
• Tłuszcz Nasycony: 3 g
• Cholesterol: 110 mg
• Sód: 420 mg
• Węglowodany Całkowite: 35 g
• Błonnik Pokarmowy: 6 g
• Cukry Całkowite: 5 g
• Białko: 45 g