Creamy Dill Chicken
You know what you can never go wrong with? Chicken, veggies, and potatoes. This is just a fact of life, and sometimes a simple dish can go a long way. As mentioned many times in my Instagram and on this site, I've been having a ton of issues post-gallbladder surgery, and every day I am finding out what foods I can tolerate and which ones I can't. It's a sad process, but I am lucky that this Creamy Dill Chicken was stomach-approved (and amazing)!
So this dinner was actually a recipe from HelloFresh, a meal kit delivery service with pre-measured ingredients. I've used them before and LOVED it (also a classic chicken recipe). How it works: You go to the site and select your dietary preferences, number of people in your household, and schedule (delivery is free of charge). They select your meals based on your preferences but also give you the flexibility to select meals from your weekly menu. Even though I am single (sigh), I chose the two-person household option, and then just had leftovers for the next day.
When you receive your box of meals, they come packaged in individual bags to keep it organized and simple. The box itself is also insulated with liners and ice packs to keep ingredients cool, so it can sit on your doorstep for a bit with no worries (which is great for me since my schedule is often unpredictable).
If you are interested in trying HelloFresh out, use this link and enter code ARIELLESAYS30 for a $30 discount (valid for new users only).
Creamy Dill Chicken
- 12 oz chicken breast
- 12 oz Yukon potatoes
- 6 oz green beans
- 1 tbsp olive oil (I used less because of my medical issues, just FYI)
- 1/4 oz dill
- 2 tbsp sour cream (I substituted with non-fat Greek yogurt)
- 1 tsp dijon mustard
- 1 unit chicken stock concentrate
- 2 tbsp water
- Salt and pepper
- Wash and dry all produce. Preheat oven to 450 degrees. Pick fronds from dill; discard stems. Finely chop fronds. Cut potatoes into ½-inch cubes.
- Toss potatoes on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast in oven until crisp and browned, 22-25 minutes, tossing halfway through.
- Heat a drizzle of oil in a large pan over medium heat. Pat chicken dry with a 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 from pan and set aside to rest.
- While chicken cooks, toss green beans on another baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast in oven until tender, 10-12 minutes.
- Add 1 tsp dill, sour cream (or Greek yogurt), stock concentrate, 1 tsp dijon mustard, and 2 tbsp water to pan used for chicken. Stir to combine. Season with salt and pepper. (TIP: If sauce seems thick add more water, 1 tsp at a time, until it has a drizzly consistency.) Remove pan from heat.
- Thinly slice chicken, then divide between plates along with potatoes and green beans. Drizzle sauce over everything. Garnish with remaining dill (to taste).
For Weight Watchers users: This comes out to about 7-9 Smart Points depending on sour cream, amount of oil, etc. I would enter all the ingredients in your recipe builder on the app to get accurate point values.
Again, if you are interested in trying HelloFresh out, use this link and enter code ARIELLESAYS30 for a $30 discount (valid for new users only).
Disclaimer: This is a sponsored post, but I want to stress that I only partner with brands that I genuinely use and enjoy. :)