Chicken with Warm Potato Salad

Name: Chicken with Warm Potato Salad
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 57 grams cups baby arugula (about; 57 grams goat cheese, crumbled; 113 grams green beans, trimmed and cut into pieces; 1 Juice of lemon; 4 servings Kosher salt; 3 Tbsps extra-virgin olive oil; 4 servings Freshly ground pepper; 1 Tbsp red wine vinegar; 85 grams roasted red peppers, drained and chopped; 3 scallions (white and light green parts only), thinly sliced; 567 grams thin-cut skinless, boneless chicken breasts; 454 grams baby Yukon gold potatoes, halved

Chicken with Warm Potato Salad might be just the main course you are searching for. This gluten free recipe serves 4. One serving contains 379 calories, 37g of protein, and 18g of fat. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes about 40 minutes. Head to the store and pick up kosher salt, juice of lemon, beans, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

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.

Ingredients you will need

Potato

Water

Salt

Equipment you will use

Sauce Pan

Add the green beans and continue cooking until the beans and potatoes are tender, about 3 more minutes.

Ingredients you will need

Green Beans

Potato

Beans

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.

Ingredients you will need

Roasted Red Peppers