Hello Fresh - 4 servings
24oz Yukon Gold Potatoes
24oz chicken breasts
12oz green beans
4T sour cream
2 chicken stock concentrates
2tsp dijon mustard
Wash and dry all 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 baking sheet with drizzle of oil and pinch of salt and pepper. Roast in oven until crisp and browned,22-25 minutes, tossing halfway through.
Heat a large drizzle of oil in a large pan over medium heat. Pat chicken dry with 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. Remove pan from heat.
While chicken cooks, toss green beans on another baking sheet with a large drizzle of oil and a pinch of salt and pepper. Roast in oven until tender, 10-12 minutes.
Add 1 tsp dill, sour cream, stock concentrates, mustard, and 1/4 cup water to pan used for chicken off heat. Stir, scraping up any browned bits on bottom. Season with salt and pepper.
Thinly slice chicken, then divide between plates along with potatoes and green beans. Drizzle sauce over everything. Garnish with remaining dill (to taste)