Dilly Crumbed Organic Chicken Breast
with Creamy Green Bean and Potato Salad- Mustard
- Egg
- Barley
- Milk
- Oats
- Rye
- Sesame
- Soy
- Wheat
- Sulphites
- Gluten
- Fish
- Milk
- Sesame
- Egg
- Wheat
- Crustaceans
- Soy
- Gluten
- Sulphites
- May contain traces of allergens
- Mustard
- Tree nuts
- Peanuts
.
Ingredients
2 unit(s)
Organic Chicken Breast
300 g
Red Potato
170 g
Green Beans
1 unit(s)
Lemon
7 g
Dill
½ tbsp
Dijon Mustard
(Contains: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites, May contain traces of allergens, Mustard)
4 tbsp
Mayonnaise
(Contains: Egg, May contain traces of allergens, Mustard, Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
8 tbsp
Italian Breadcrumbs
(Contains: Barley, May contain traces of allergens, Milk, Oats, Rye, Sesame, Soy, Crustaceans, Egg, Fish, Mustard, Tree nuts, Peanuts, Soy, Sulphites, Wheat)
4 g
Dill-Garlic Spice Blend
(Contains: May contain traces of allergens, Sulphites, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
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 breasts, prep and cook in the same way the recipe instructs you to prep and cook chicken thighs.
