Seared Chicken & Creamy Lemon Sauce with Salsa Verde Potato Salad
Customer Favorite

Seared Chicken & Creamy Lemon Sauce

with Salsa Verde Potato Salad

30 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

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.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    580 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Seared Chicken & Creamy Lemon Sauce with Salsa Verde Potato Salad
Title
  • 4 Boneless, Skinless Chicken Breasts
  • ½ lb Grape Tomatoes
  • 1 Lemon
  • 6 oz Green Beans
  • ⅓ cup Salsa Verde
  • ¼ cup Sour Cream
  • ¼ cup Mayonnaise
  • 2 Tbsps Sliced Roasted Almonds
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 1¼ lbs Red Potatoes
Prepare the ingredients & make the sauce:
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. 

Cook the potatoes & green beans:
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. 

Cook the chicken:
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.

Make the potato salad & serve your dish:
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!

Tips from Home Chefs

Prepare the ingredients & make the sauce:
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. 

Cook the potatoes & green beans:
Cook the chicken:
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!

Make the potato salad & serve your dish:
Browse Steps
1 of 4