Lemon Peppercorn Chicken
with Rosemary Garlic Roasted Potatoes and Green Beans
Lemon Peppercorn Chicken
Bright lemon and cracked peppercorns give this chicken a zesty, savory finish, served with rosemary garlic roasted potatoes and crisp green beans for a balanced, comforting dinner.
Ingredients
For 4 servings
- 2 tablespoon Black Peppercorns
- 24 ounce Chicken Breasts
- 2 unit Chicken Stock Concentrate
- 2 clove Garlic
- 12 ounce Green Beans
- 1 unit Lemon
- ½ ounce Rosemary
- 4 tablespoon Sour Cream
- 24 ounce Yukon Gold Potatoes
Additional Ingredients
- 6 tablespoon Butter
- 8 teaspoon Olive Oil
- Pepper
- Salt
American
PDF
DifficultyEasy
Total Time45m
Calories520
Protein40g
Carbs42g
Fat22g
Tags:
Protein SmartCalorie SmartFiber SmartLow SugarLow SodiumDietitian Win
⚠️Allergens:
🥛MilkSwaps and substitutions
For dairy-free, swap the sour cream for a plain unsweetened plant-based yogurt or skip it and add a little extra lemon for brightness. If you need a milder pepper profile, use cracked black pepper in a smaller amount while keeping the chicken, potatoes, and green beans the same.
What to serve with it
Round it out with a crisp green salad or simple steamed vegetables to add freshness without overpowering the lemon and pepper. A warm dinner roll or crusty bread also works well for soaking up the bright pan juices.
