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Seared Chicken & Creamy Lemon Sauce
with Salsa Verde Potato Salad
30 minWellness at Blue Apron
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Recipe only available for Friday delivery.
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4 Servings
- Est. 580 Cals/serving
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For an easy side to accompany simply seared chicken, we’re cooking green beans and potatoes together until delightfully tender, then tossing it all with sour cream, bright salsa verde, and fresh tomatoes. For even more vibrant flavor, we’re topping the chicken with a creamy lemon sauce.
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fresh
ingredients
Title
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4 Boneless, Skinless Chicken Breasts
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½ lb Grape Tomatoes
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1 Lemon
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6 oz Green Beans
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⅓ cup Salsa Verde
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¼ cup Sour Cream
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¼ cup Mayonnaise
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2 Tbsps Sliced Roasted Almonds
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1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
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1¼ lbs Red Potatoes
tried-and-true
kitchen tools
step-by-step
instructions
1
Prepare the ingredients & make the sauce:
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard the stem ends of the green beans; cut into 1-inch pieces. Halve the tomatoes. Zest the lemon to get 2 teaspoons (if you don’t have a zester, use a peeler to remove the yellow rind of the lemon, avoiding the white pith; mince the rind). Quarter and deseed the lemon. In a bowl, combine the mayonnaise, lemon zest, half the sour cream, and 1 teaspoon of water; season with salt and pepper. Whisk to combine.
2
Cook the potatoes & green beans:
Add the diced potatoes to the pot of boiling water. Cook 15 minutes. Add the green bean pieces. Continue to cook 2 to 3 minutes, or until the vegetables are tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot.
3
Cook the chicken:
Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Transfer to a cutting board.
* An instant-read thermometer should register 165°F for chicken.
4
Make the potato salad & serve your dish:
To the pot of cooked potatoes and green beans, add the salsa verde, halved tomatoes, and remaining sour cream; season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the potato salad. Top the chicken with the sauce. Garnish with the almonds. Serve the lemon wedges on the side; garnish with as much of the juice as you’d like. Enjoy!
1
Prepare the ingredients & make the sauce:
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard the stem ends of the green beans; cut into 1-inch pieces. Halve the tomatoes. Zest the lemon to get 2 teaspoons (if you don’t have a zester, use a peeler to remove the yellow rind of the lemon, avoiding the white pith; mince the rind). Quarter and deseed the lemon. In a bowl, combine the mayonnaise, lemon zest, half the sour cream, and 1 teaspoon of water; season with salt and pepper. Whisk to combine.
2
Cook the potatoes & green beans:
Add the diced potatoes to the pot of boiling water. Cook 15 minutes. Add the green bean pieces. Continue to cook 2 to 3 minutes, or until the vegetables are tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot.
3
Cook the chicken:
Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Transfer to a cutting board.
* An instant-read thermometer should register 165°F for chicken.
4
Make the potato salad & serve your dish:
To the pot of cooked potatoes and green beans, add the salsa verde, halved tomatoes, and remaining sour cream; season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the potato salad. Top the chicken with the sauce. Garnish with the almonds. Serve the lemon wedges on the side; garnish with as much of the juice as you’d like. Enjoy!
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