Seared Chicken & Creamy Lemon Sauce with Salsa Verde Potato Salad

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
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
15 Minute Meals
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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.

See Plans
  • 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