Chicken with Warm Potato Salad

By cserumga

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

Details

Servings 4
Preparation time 25mins
Cooking time 40mins
Adapted from foodnetwork.com

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 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.

Per serving: Calories 425; Fat 15 g (Saturated 4 g); Cholesterol 89 mg; Sodium 611 mg; Carbohydrate 27 g; Fiber 3 g; Protein 40 g

Photograph by Justin Walker