This plate is giving simple, bold, and straight-up irresistible. Perfectly blackened chicken breast, glossy garlicky green beans, tender herb potatoes, and that thick creamy dipping sauce on the side? Yeah… that’s a whole vibe. Clean, flavorful, and weeknight-friendly but still fancy enough to flex.
Let’s recreate it!
𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬
For the Blackened Chicken
1 chicken breast, butterflied or pounded thin
1 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp cayenne (optional for heat)
½ tsp dried thyme
½ tsp dried oregano
Salt & pepper
½ lemon for serving
For the Garlic Green Beans
2 cups fresh green beans
1 tbsp olive oil
1 tsp minced garlic
½ tsp chili flakes
Salt & pepper
For the Herb Potatoes
2 medium potatoes, peeled & cubed
¼ onion, sliced
1 tbsp butter
½ tsp parsley
Salt & pepper
Optional: dash of lemon pepper
For the Creamy Dip
3 tbsp mayo or Greek yogurt
½ tbsp lemon juice
½ tbsp relish or diced pickles
Pinch garlic powder
Salt & pepper
𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬
1️⃣ Make the Herb Potatoes
Boil potatoes until fork-tender (8–10 min).
Drain, then sauté in a pan with butter, sliced onions, parsley, salt & pepper until lightly golden.
2️⃣ Cook the Chicken
Mix all blackening seasonings with oil into a paste.
Rub chicken generously.
Sear on medium-high heat 4–5 min per side until darkened and cooked through.
Squeeze lemon over top.
3️⃣ Sauté the Green Beans
Add oil to a skillet, toss in green beans.
Cook 4–6 minutes until bright and tender-crisp.
Add garlic + chili flakes and sauté another minute.
Season well.
4️⃣ Make the Creamy Dip
Mix mayo/yogurt, relish, lemon juice, garlic powder, salt & pepper until smooth.
5️⃣ Plate Like the Photo
Green beans on the left
Blackened chicken in the center
Herb potatoes on the right
Creamy dip at the bottom
Lemon wedge on top
Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min
Calories: ~620 kcal
Servings: 1–2