Chicken Breasts & Creamy Dill Ranch with Roasted Potatoes & Lemon-Garlic Asparagus

Chicken Breasts & Creamy Dill Ranch

with Roasted Potatoes & Lemon-Garlic Asparagus

45 MIN
+$0.99/serving 2 Servings
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  • with Chicken Breasts
    includes 2 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts View recipe
    Wellness
  • with Pork Chops
    includes 2 No Added Hormones, Antibiotic-Free, Certified Humane, Boneless, Center-Cut Pork Chops
    Wellness
  • with Pork Chops

    From the Test Kitchen

    In this dish you'll top simply seared chicken with a bright, creamy, and refreshing sauce that features ranch, sour cream, and freshly chopped dill for herby flavor in every bite. Roasted potatoes tossed in our classic blend of spices plus lemon-garlic asparagus make for perfect sides.

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    Carb Conscious 600 Calories or Less Wheat Free
    • Nutrition
      PER SERVING
    • Calories
      600 Cals (est.)
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    ingredients
    Chicken Breasts & Creamy Dill Ranch with Roasted Potatoes & Lemon-Garlic Asparagus
    Title
    • 2 Boneless, Center-Cut Pork Chops
    • 12 oz Potatoes
    • 6 oz Asparagus
    • 1 Lemon
    • 1 bunch Dill
    • 3 Tbsps Ranch Dressing
    • ¼ cup Sour Cream
    • 2 cloves Garlic
    • ½ Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    Prepare the ingredients & make the dilly ranch
    1 Prepare the ingredients & make the dilly ranch

    Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Snap off and discard the tough, woody stem ends of the asparagus; halve crosswise. Quarter and deseed the lemon(s). Pick the dill fronds off the stems; discard the stems and roughly chop the fronds. Peel 2 cloves of garlic (or 4 cloves for 4 servings). Using a zester or the small side of a box grater, finely grate 1 clove (or 2 cloves for 4 servings) into a paste. Roughly chop the remaining clove(s). In a bowl, combine the ranch dressing, chopped dill, sour cream, and as much of the garlic paste as you'd like.

    2 Roast the potatoes

    Line a sheet pan with foil. Place the diced potatoes on the foil. Drizzle with olive oil and season with salt, pepper, and the spice blend. Toss to coat and arrange in an even layer. Roast 20 to 24 minutes, or until tender when pierced with a fork. Remove from the oven.

    Roast the potatoes
    Cook the asparagus
    3 Cook the asparagus

    Meanwhile, in a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the halved asparagus; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until slightly tender. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Transfer to a bowl. Add the juice of 2 lemon wedges (or 4 wedges for 4 servings). Stir to coat. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

    4 Cook the pork & serve your dish

    Pat the pork dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness. Transfer to a cutting board and let rest at least 5 minutes. Slice the rested pork crosswise. Serve the sliced pork with the roasted potatoes and cooked asparagus. Top the pork with the dill ranch. Serve the remaining lemon wedges on the side. Enjoy!

    The USDA recommends a minimum safe cooking temperature of 145°F for pork.

    Cook the pork & serve your dish
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