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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Thinly slice chicken, then divide between plates along with potatoes and green beans. Drizzle sauce over everything. Garnish with remaining dill.

Calories: 430