Chicken with Warm Potato Salad
- Level: Easy
- Total: 40 min
- Prep: 25 min
- Cook: 15 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 425 calorie
- Total Fat
- 15 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 89 milligrams
- Sodium
- 611 milligrams
- Carbohydrates
- 27 grams
- Dietary Fiber
- 3 grams
- Protein
- 40 grams
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- Level: Easy
- Total: 40 min
- Prep: 25 min
- Cook: 15 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 425 calorie
- Total Fat
- 15 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 89 milligrams
- Sodium
- 611 milligrams
- Carbohydrates
- 27 grams
- Dietary Fiber
- 3 grams
- Protein
- 40 grams
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.
