Lemon Cream Chicken Cutlets

🥘 Ingredients

• Shawarma Spice Blend
  1 tbsp
• Yukon Gold potatoes
  24 oz
• chicken cutlets
  20 oz
• chicken stock concentrate
  2 unit
• dill
  ½ oz
• garlic
  2 clove
• green beans
  12 oz
• lemon
  2 unit
• olive oil
  5 tsp
• paper towels
• pepper
• salt
• sour cream
  4 tbsp

🍳 Cookware

• zester
• baking sheet
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Dice Yukon Gold potatoes into ½-inch pieces. Peel and mince or grate garlic . Zest lemon with a zester and quarter. Pick and roughly chop fronds from dill . (4 SERVINGS: Adjust racks to top and middle positions.)

   Yukon Gold potatoes: 24 oz, garlic: 2 clove, lemon: 2 unit, dill: ½ oz
2. 

   2

   Toss potatoes on one side of a baking sheet with a large drizzle of olive oil , salt , and pepper . Roast on top rack ⏱️ 10 minutes . (4 SERVINGS: Spread potatoes out across entire sheet.)

   olive oil: 5 tsp, salt, pepper
3. 

   3

   Once potatoes have roasted ⏱️ 10 minutes , remove sheet from oven. Carefully toss green beans on empty side with a drizzle of olive oil, salt , and pepper . Return to oven and roast until veggies are browned and tender, 12-15 minutes more. (4 SERVINGS: Leave potatoes in oven and toss green beans on a separate sheet; roast on middle rack.)

   green beans: 12 oz, salt, pepper
4. 

   4

   While veggies roast, pat chicken cutlets dry with paper towels and season all over with half the Shawarma Spice Blend , salt , and pepper . Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Turn off heat; remove chicken from pan. Wash out pan. (4 SERVINGS: Use all the Shawarma Spice.) TIP: If spices begin to burn, reduce heat to medium.

   chicken cutlets: 20 oz, paper towels, Shawarma Spice Blend: 1 tbsp, salt, pepper
5. 

   5

   Heat a drizzle of olive oil in same pan over medium-high heat. Add garlic and cook until fragrant, ⏱️ 30 seconds . Stir in chicken stock concentrate , ¼ cup water, and a pinch of salt and pepper . Bring to a simmer and cook until reduced, 2-3 minutes. Remove pan from heat and stir in sour cream and a squeeze of lemon juice to taste. (4 SERVINGS: Use 1/3 cup water.)

   chicken stock concentrate: 2 unit, salt, pepper, sour cream: 4 tbsp
6. 

   6

   Toss roasted potatoes with half the dill and lemon zest to taste. Divide potatoes, green beans, and chicken between plates. Top chicken with lemon cream sauce and sprinkle with remaining dill. Serve.