Name: Chicken with Warm Potato Salad
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 1 pound baby Yukon gold potatoes, halved; Kosher salt; 4 ounces green beans, trimmed and cut into pieces; 1 3-ounce jar roasted red peppers, drained and chopped; 1 tablespoon red wine vinegar; 3 scallions (white and light green parts only), thinly sliced; 3 tablespoons extra-virgin olive oil; Freshly ground pepper; 1 1/4 pounds thin-cut skinless, boneless chicken breasts; Juice of 1 lemon; 3 cups baby arugula (about 2 ounces); 2 ounces goat cheese, crumbled

Directions

Put the potatoes in a medium saucepan and cover with cold water; season with salt. Bring to a boil, then reduce the heat to medium and simmer until almost tender, about 12 minutes. Add the green beans and continue cooking until the beans and potatoes are tender, about 3 more minutes. Drain and transfer to a large bowl. Gently stir in the roasted red peppers, vinegar, scallions, 2 tablespoons olive oil, and salt and pepper to taste; set aside.
Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat a large nonstick skillet over medium-high heat. Add the remaining 1 tablespoon olive oil, then the chicken and cook until golden brown, 2 to 3 minutes per side. Remove from the heat and drizzle with the lemon juice.
Add the arugula to the potato salad and toss; top with the goat cheese and serve with the chicken.

Photograph by Justin Walker

Courtesy of Food Network Magazine

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