Dilly Crumbed Chicken Thighs
with Creamy Green Bean and Potato Salad
Ingredients: Red potato • Chicken thighs • Green beans • Lemon • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Italian breadcrumbs (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) (barley, milk, oats, rye, sesame, soy, wheat) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Dill • Dill-garlic spice blend (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) (sulphites).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
270 g
Chicken Thighs
300 g
Red Potato
170 g
Green Beans
1 unit(s)
Lemon
7 g
Dill
½ tbsp
Dijon Mustard
(Contains: Mustard May contain traces of: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)
4 tbsp
Mayonnaise
(Contains: Mustard, Egg May contain traces of: Fish, Milk, Sesame, Wheat, Crustaceans, Soy, Gluten, Sulphites, Mustard)
8 tbsp
Italian Breadcrumbs
(Contains: Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain traces of: Fish, Egg, Crustaceans, Soy, Sulphites, Mustard, Tree nuts, Peanuts)
4 g
Dill-Garlic Spice Blend
(Contains: Sulphites May contain traces of: Milk, Sesame, Wheat, Soy, Mustard, Tree nuts, Peanuts)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
½ tsp
Sugar*
1 tbsp
All-Purpose Flour*
(Contains: Gluten)
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- Remove any brown spots from potatoes and cut potatoes into 1/2-inch pieces.
- Trim, then cut green beans into 1-inch pieces.
- Finely chop 1/2 tbsp (1 tbsp) dill. (Like things herby? Use more dill!)
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high.
- Once boiling, reduce heat to medium. Simmer uncovered for 8-10 min, until tender-crisp.
- Add green beans. Continue to cook for 2-3 min, until potatoes and green beans are fork-tender.
- Drain, then transfer veggies to a large plate. Place in the fridge to cool slightly.
- Meanwhile, in a medium bowl, combine half the mayo and half the dill.
- In a shallow dish, combine breadcrumbs and 1 tbsp (2 tbsp) flour.
- Pat chicken dry with paper towels, then cut lengthwise into 1/2-inch strips. Season with salt, pepper and half the Dill-Garlic Spice Blend.
- To the bowl with dill-mayo mixture, add chicken, 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, then transfer chicken to a clean plate. Repeat with remaining chicken. Discard any excess breadcrumbs.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp oil, then chicken. (NOTE: For 4 servings, cook chicken in batches, using 1 tbsp oil per batch.) Cook for 4-5 min, turning occasionally, until golden and cooked through.** (TIP: Reduce heat to medium if chicken is browning too quickly.)
- Season with remaining Dill-Garlic Spice Blend.
- In a large bowl, whisk together Dijon, lemon zest, remaining mayo, remaining dill, 1 tbsp (2 tbsp) lemon juice and 1/2 tsp (1 tsp) sugar.
- Add potatoes and green beans. Season with salt and pepper, then toss to combine.
- Divide creamy potato and green bean salad and dilly chicken between plates.
- Squeeze a lemon wedge over top, if you like.
If you've opted to get chicken thighs, prep and cook in the same way the recipe instructs you to prep and cook chicken breasts.
