Chicken with Warm Potato Salad

By 12_34

Ingredients

• 1 lb. baby Yukon gold potatoes, halved
• Kosher salt
• 4 oz. green beans, trimmed and cut into pieces
• 1 3-oz. jar roasted red peppers, drained and chopped
• 1 TBSP. red wine vinegar
• 3 scallions (white and light green parts only), thinly sliced
• 3 TBSP. extra-virgin olive oil
• Freshly ground pepper
• 1 1/4 lbs. thin-cut, skinless, boneless chicken breasts
• Juice of one lemon
• 3 cups baby arugula (about 2 ounces)
• 2 oz. goat cheese, crumbled

Preparation

Step 1

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 TBSP. olive and salt and pepper to taste; set aside.

Season the chicken with 1/2 tsp. salt and 1/4 tsp. pepper. Heat a large non-stick skillet over medium-high heat. Add the remaining 1 TBSP. olive oil, then the chicken and cook until golden brown, about 2-3 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.