Seared Chicken Breasts with Dill Sour Cream
Buttered Baby Potatoes & Roasted Vegetables
Cooking time
25 minutes
Servings
2/4
Calories
600 /serving
Where there’s a dill, there’s a way! This frilly green herb brings a spring-fresh feel to suppertime. Blended into sour cream with a sprinkle of zesty seasonings, it makes a tip-top topper for succulent pan-seared chicken breasts. You’ll also add a few fronds to buttered boiled potatoes for a clean-tasting side. The picture is complete with a generous serving of carrots and Brussels sprouts, roasted in a sassy splash of apple cider vinegar.
We will send you:
- 2 Chicken breasts
- 450g Baby potatoes
- 200g Carrots (orange or multicoloured)
- 200g Brussels sprouts
- 1 Bunch of dill
- 30ml Apple cider vinegar
- 43ml Sour cream
- 13.5g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Milk, Mustard, Sulphites
You will need:
Medium pot
Medium pan
Strainer
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
21 g
Saturated Fat
11 g
Sodium
890 mg
Total Carb
61 g
Sugars
12 g
Protein
49 g
Fibre
13 g
Preparation
Boil the potatoes
Preheat the oven to 450°F. Place the potatoes in a medium pot and cover with water. Bring to a boil, 14 to 18 min., until tender. Drain and return to the pot. Keep warm.
Mise en place
Meanwhile, halve the carrots lengthwise (quarter if large). Remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large). Roughly chop the dill stems and fronds.
Roast the vegetables
On a lined sheet pan, toss the carrots and Brussels sprouts with a drizzle of oil, the vinegar, ½ the spices and S&P. Roast, flipping halfway, 18 to 22 min., until tender.
Cook the chicken
Meanwhile, pat the chicken dry with paper towel; season with all but a pinch of the remaining spices and S&P. In a medium pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Make the dill sour cream
Meanwhile, in a small bowl, combine the sour cream, ⅓ of the dill, the remaining spices and S&P.
Finish & serve
To the pot of potatoes, add 2 tbsp butter (double for 4 portions) and the remaining dill; stir well. Divide the potatoes, vegetables and chicken between your plates. Top the chicken with the dill sour cream. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
