Chicken Green Beans & Potatoes Nicoise

By LisaMK

This is a great supper dish for the family. Asparagus can also be used in place of green beans.

Ingredients

• 1 st tray:1/2 lb baby potatoes,halved and/or quartered, bite-sized
• 1/2 vidalia onion, sliced
• 1 clove garlic, minced
• 1 tbs evoo
• salt and black pepper
• 2 nd tray: 1 lb green beans
• 1 pint cherry tomatoes
• 1 small jar, nicoise olives
• 1 tbs evoo
• 4 chicken breasts
• 1 tbs evoo
• salt and pepper
• dressing:1 shallot, sliced
• 2 tbs flat-leaf parsley
• 1 tsp taragon
• 1 tsp sage
• 1 tsp marjoram
• salt and pepper
• 2 tbs dijon mustard
• 1/4 to 1/3 evoo

Preparation

Step 1

Preheat oven to 450 degrees. Line two rimmed baking sheets with aluminum foil.
In 1st tray: Combine potatoes, onion, garlic, evoo, salt and pepper. Toss on first tray. Bake for 15 mins or until tender.
In 2nd tray: Combine green beans, tomatoes, olives, and evoo. Toss on second tray. Bake for 15 mins or until tender.
In skillet, pour 1 tbs evoo and cook chicken on each side for 6 mins, making sure cook through.
For dressing: Add shallot, parsley, taragon, sage, marjoram, salt and pepper, and dijon mustard in a blender. Pulse and add evoo for smoothness.
In a large bowl, toss contents from 1st and 2nd trays with dressing. Place on serving platter and add chicken on top. Serve