Dill Chicken with Roasted Potatoes and Green Beans

#TipTuesday

Dill Chicken with Roasted Potatoes and Green Beans

This is one of my FAVE H ello F resh recipes I have received to date, so I am going to share it with you here.

Added a few of my own tricks ;), but this is mainly just their rendition of Dill Chicken.  Enjoy and Bon Appetit!

You will need:

2 Chicken Breasts

Yukon Gold Potatoes (enough to serve 2 adults)

Green Beans (enough to serve 2 adults)

2 Tablespoons of sour cream

1 Teaspoon Dijon Mustard

Chicken Stock Concentrate

Balsamic Vinegar (my addition) 😉

Dry Ranch Dressing Packet (my addition) 😉

Olive Oil

Dill for garnish

Salt and Pepper

Dish Deets:

Prep Time: 10 minutes

Cook Time: 25-35 minutes

Feeds: 2 adults

Directions:

(1) Preheat oven to 450.

(2) Dice potatoes into small 1/2 inch cubes.  Pick the dill from the stems and finely chop.

(3) Line a baking sheet with aluminum foil.  Place potatoes on the pan.  Douse them in an even mixture of olive oil, balsamic vinegar, dry ranch dressing and salt / pepper.  Toss until all potatoes are evenly coated.  Roast potatoes in oven for 25-30 minutes or until browned and crisp.  TIP: Toss the potatoes half way through cooking to ensure even cooking.

(4) Heat a drizzle of olive oil in a skillet over medium high heat.  Season chicken breasts with salt and pepper.  Sear chicken on each side until no longer pink.  Add chicken to the potatoes pan for the last 7-10 minutes of cooking to finish baking completely throughout.

(5) Line another baking sheet with aluminum foil.  Place green beans on top.  Toss green beans in olive oil and salt / pepper to taste.  Add some balsamic vinegar and dry ranch dressing if desired.  Roast in oven until tender (10-15 minutes).  TIP: We like our green beans almost burned because they have an incredible flavor then.  That requires almost 20 -25 minutes cooking time…heads up 😉 )

(6) For the dill sauce: stir together the following ingredients in a pan over medium heat: 1 teaspoon dill, sour cream, stock concentrate, 1 teaspoon mustard, 2 tablespoons water.  * Use the pan that you cooked the chicken in to make the sauce.  Season the sauce with salt and pepper.

(7) To serve: Arrange the green beans and potatoes evenly on the plate.  Place a chicken breast on top.  Drizzle the dill sauce on top.  Serve and enjoy!

What are you fixin’ in your kitchen this week? Please share in the comments!

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