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Before you jump to Creamy Dill Chicken w/Roasted Potatoes and Green Beans recipe, you may want to read this short interesting healthy tips about Turn to Food to Boost Your Mood.

For the most part, people have been taught to think that “comfort” foods are terrible for the body and have to be avoided. Often, if your comfort food is basically candy or other junk foods, this holds true. At times, comfort foods can be very nutritious and good for us to eat. There are several foods that, when you consume them, could improve your mood. If you seem to be a little bit down and you’re needing an emotional pick me up, try some of these.

If you would like to beat depression, try eating some cold water fish. Cold water fish such as tuna, trout and wild salmon are rich in DHA and omega-3s. These are two substances that increase the quality and function of the gray matter in your brain. It’s true: eating a tuna fish sandwich can actually help you overcome depression.

So you see, you don’t need to eat junk food or foods that are bad for you just so to feel better! Try several of these instead!

We hope you got insight from reading it, now let’s go back to creamy dill chicken w/roasted potatoes and green beans recipe. To cook creamy dill chicken w/roasted potatoes and green beans you need 8 ingredients and 16 steps. Here is how you achieve it.

The ingredients needed to make Creamy Dill Chicken w/Roasted Potatoes and Green Beans:

1. Prepare Fresh Dill
2. You need Yukon Gold Potatoes
3. You need Chicken Breasts
4. You need Green Beans
5. Use Sour Cream
6. Prepare Chicken Stock Concentrate
7. You need Dijon Mustard
8. Take Oil

Instructions to make Creamy Dill Chicken w/Roasted Potatoes and Green Beans:

1. Wash and dry all produce.
2. Preheat oven to 450 degrees.
3. Pick fronds from dill; discard stems. Finely chop fronds.
4. Cut potatoes into 1/2-inch cubes.
5. Toss potatoes on a baking sheet with a drizzle of oil and a pinch of salt and pepper.
6. Roast in oven until crisp and browned, 22-25 minutes, tossing halfway through.
7. Heat a drizzle of oil in a large pan over medium heat.
8. Pat chicken dry with a paper towel. Season all over with salt and pepper.
9. Add to pan and cook until no longer pink in center, 4-6 minutes per side.
10. Remove chicken from pan and set aside to rest.
11. While chicken cooks, toss green beans on another baking sheet with a drizzle of oil and a pinch of salt and pepper.
12. Roast in oven until tender, 10-12 minutes.
13. Stir together 1 tsp dill, sour cream, stock concentrate, 1 tsp mustard, and 2 tbsp. water in pan used for chicken over medium heat.
14. Season with salt and pepper. (Tip: if sauce seems thick, add more water, 1 tsp at a time, until it has a drizzly consistency.)
15. Remove pan from heat.
16. Thinly slice chicken, then divide between plates along with potatoes and green beans. Drizzle sauce over everything. Garnish with remaining dill (to taste).

With a luscious lemon cream sauce and crispy chicken, this is quick and easy yet company worthy! I shared this observation with my mother, and her immediate response was "Well, of course. You post so many cheesy bread, potatoes and meat. If you do not have enough room in your oven, you can just do one. Potatoes are paired w/ green beans & smothered in a lemon mustard dressing.

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