HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconDilly Chicken Breasts
Dilly Chicken Breasts

Dilly Chicken Breasts

with Creamy Potato Salad

Custom recipe
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This weeknight wonder tastes like a bright take on chicken and stuffing, but it's made in about half the time. Served with creamy potato salad, it will quickly turn into a family favourite!

Tags:Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

360 g

Red Potato

170 g

Green Beans

1 unit


7 g


1.5 tsp

Dijon Mustard


4 tbsp


(ContainsMustard/Moutarde, Egg/Oeuf)

½ cup

Italian Breadcrumbs

(ContainsBarley/Orge, Milk/Lait, Oats, Rye/Seigle, Sesame/Sésame, Soy/Soja, Wheat/Blé)

Not included in your delivery

½ tsp


1 tbsp


0.13 tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories715 kcal
Fat33 g
Saturated Fat4 g
Carbohydrate56 g
Sugar9 g
Dietary Fiber8 g
Protein49 g
Cholesterol144 mg
Sodium974 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Measuring Spoons
Large Pot
Paper Towel
Shallow Dish
Medium Bowl
Large Non-Stick Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Dill Guide for Step 1 (dbl for 4 ppl): 1 tsp mild, 1/2 tbsp dilly and 1 tbsp extra-dilly! Cut potatoes into 1/2-inch pieces. Trim, then cut green beans into 1-inch pieces. Finely chop 1/2 tbsp dill. (NOTE: Reference dill guide. Half the chopped dill will be used in step 3 and remaining will be used in step 5.) Zest, then juice half the lemon. Cut remaining lemon into wedges.


Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until tender-crisp, 8-10 min. Add green beans. Continue to cook until potatoes and green beans are fork-tender, 2-3 min. Drain, then transfer veggies to a large plate. Place in the fridge to cool slightly.


Meanwhile, combine half the mayo and half the dill in a medium bowl. Add breadcrumbs to a shallow dish. Pat chicken dry with paper towels, then cut lengthwise into 1/2-inch strips. Season with salt and pepper. Add chicken to the bowl with dill mayo, then toss to coat each piece. Working with one piece of chicken at a time, press both sides into breadcrumbs to coat completely. Shake excess breadcrumbs back into the shallow dish. Repeat with remaining chicken. Discard any excess breadcrumbs.


Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then chicken. (NOTE: For 4 ppl, cook chicken in batches, using 1 tbsp oil per batch.) Cook, turning pieces over occasionally, until cooked through, 5-6 min.** (TIP: Reduce heat to medium if chicken is browning too quickly.)


Meanwhile, whisk together Dijon, lemon zest, remaining mayo, remaining dill, 1 tbsp lemon juice and 1/2 tsp sugar (dbl both for 4 ppl) in a large bowl. Add potatoes and green beans. Season with salt and pepper, then toss to combine.


Divide creamy potato salad and chicken between plates. Squeeze a lemon wedge over top, if desired.