Salt ‘n Pepper Chicken & Lemony Greens

• While potato is cooking, trim green beans. 
• Cut lemon into wedges. 
• Roughly chop dill. 
• Finely chop garlic. 
• Spread the cracked black pepper over a plate.  
Add the salt and plain flour, stirring to combine. 
Set aside.

• In a large frying pan, heat a drizzle of olive oil over 
medium-high heat. 
• Cook green beans, tossing occasionally, until 
tender, 4-6 minutes. 
• Season to taste with salt and pepper. Transfer to a 
large bowl to cool.  

• Press chicken thigh into peppercorn mixture, turning to coat. Return frying pan to medium-high heat with a drizzle of olive oil. 
• When oil is hot, cook chicken thigh, sturning occasionally, until browned and cooked through, 10-14 minutes. Transfer to a plate to rest. 

TIP: Chicken is cooked through when it's no longer pink inside.

• While salmon is cooking, return saucepan to 
medium heat with the butter and a drizzle of olive 
oil. Cook garlic until fragrant, 1 minute. Remove 
pan from heat. 
• Return potato to pan, then add light sour cream 
and dill (reserve some for garnish!). Season to taste, 
then stir to combine. 
• To the bowl with cooled green beans, add rocket 
leaves and a squeeze of lemon juice. Toss to 
combine.