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. 

• While green beans are cooking, Cut chicken thigh into 2cm chunks.
• Return frying pan to medium-high heat with a drizzle of olive oil.
• When oil is hot, cook chicken thigh, toosing occasionally, until cooked through, 5-6 minutes.Transfer to a plate to rest. 

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

• While chicken 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 the cooled green beans, add rocket leaves and a squeeze of lemon juice. Toss  to combine.