Chicken Breasts & Creamy Dill Ranch
with Roasted Potatoes & Lemon-Garlic Green Beans
Details
Ranch, sour cream, and freshly chopped dill combine to create a tangy, herby sauce for dolloping on chicken, potatoes, and green beans—sautéed alongside lemon and garlic for even more bright flavor.
Ingredients
2 each
Skin-On Salmon Fillets
12 oz
Potatoes
6 oz
Green Beans
1 each
Lemon
1 bunch
Dill
3 tbsp
Ranch Dressing
¼ cup
Sour Cream
2 clove
Garlic
½ tbsp
Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients & make the dill ranch
Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard any stem ends from the green beans. Quarter and deseed the lemon(s). Pick the dill fronds off the stems; 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.
step 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.
Air Fryer: Cook the potatoes at 400°F for 12 to 15 minutes.
step 3
Cook the green beans
Meanwhile, in a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Carefully add 2 tablespoons of water (or 4 tablespoons for 4 servings). Cook, stirring frequently, 1 to 2 minutes, or until the green beans are softened and the water has cooked off. 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.
step 4
Cook the fish & serve your dish
Pat the fish 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 fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through. Turn off the heat. Serve the cooked fish with the roasted potatoes and cooked green beans. Top the fish 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 fish.
Ingredients
2 each
Skin-On Salmon Fillets
12 oz
Potatoes
6 oz
Green Beans
1 each
Lemon
1 bunch
Dill
3 tbsp
Ranch Dressing
¼ cup
Sour Cream
2 clove
Garlic
½ tbsp
Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients & make the dill ranch
Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard any stem ends from the green beans. Quarter and deseed the lemon(s). Pick the dill fronds off the stems; 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.
step 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.
Air Fryer: Cook the potatoes at 400°F for 12 to 15 minutes.
step 3
Cook the green beans
Meanwhile, in a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Carefully add 2 tablespoons of water (or 4 tablespoons for 4 servings). Cook, stirring frequently, 1 to 2 minutes, or until the green beans are softened and the water has cooked off. 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.
step 4
Cook the fish & serve your dish
Pat the fish 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 fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through. Turn off the heat. Serve the cooked fish with the roasted potatoes and cooked green beans. Top the fish 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 fish.
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