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Dilly Chicken Breasts
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Dilly Chicken Breasts

Dilly Chicken Breasts

with Creamy Potato Salad

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
Allergens:
Mustard
Egg
Barley
Milk
Wheat
Rye
Sesame
Soy
Oats

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

Preparation Time35 minutes
DifficultyMedium

Ingredients

serving amount

2 unit

Chicken Breasts

360 g

Red Potato

170 g

Green Beans

1 unit

Lemon

7 g

Dill

1.5 tsp

Dijon Mustard

(Contains Mustard)

4 tbsp

Mayonnaise

(Contains Egg, Mustard)

½ cup

Italian Breadcrumbs

(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)

Not included in your delivery

½ tsp

Sugar*

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

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.

Utensils

Zester
Measuring Spoons
Large Pot
Strainer
Paper Towel
Shallow Dish
Medium Bowl
Large Non-Stick Pan
Large Bowl
Whisk

Instructions

Prep
1

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.

Cook veggies
2

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.

Coat chicken
3

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.

Cook chicken
4

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.)

Make potato salad
5

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.

Finish and serve
6

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

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