I tend to forget about dill and then every time I add it, I remember how nicely it can spice up a dish (not to mention garnish and look pretty!). It also helps that the prep work and time spent cooking was nice and minimal! I am always down for an easy 30 minute meal. Ps. If you are not a fan of too much dill, then skip the garnish at the end.
Prep Time: 10 minutes Total Time: 30 minutes Serves: 2 people
Ingredients you need to cook this shit:
- 1/4 oz. Dill
- 12 oz. Yukon Gold Potatoes
- 12 oz. Chicken Breasts
- 6 oz. Green Beans
- 2 TBSP of Sour Cream
- 1 Chicken Stock Concentrate
- 1 tsp Dijon Mustard
- 1 TBSP Olive Oil
Directions you need to cook this shit:
- Wash and dry all your produce. Adjust rack to upper position and preheat oven to 450 degrees. Pick fronds from dill; discard stems. Finely chop fronds. Cut potatoes into 1/2 inch cubes.
- Toss potatoes on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast in oven until tender and lightly 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, mustard, and 2 TBSP water in pan used for chicken over medium heat. Season with salt and pepper. (If sauce becomes thick, slowing add 1 tsp of water at a time until it becomes drizzly). 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.