Ingredients
-
2
-
1
-
2
-
3 - 4
-
1
-
1
-
1/3
-
2
-
1
-
1
-
2
-
-
-
-
Directions
Grilled Chicken Breast W Roast Potatoes, Blanched Green Beans, A recipe by Nathan Lyon – Off Discovery Health channel , Lovely! easy to follow instructions and a great blend of flavours thanks for sharing, A recipe by Nathan Lyon – Off Discovery Health channel
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Steps
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1
Done
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In a Medium Sized Bowl, Combine the Tomatoes With a Dash of Salt, a Few Good Grinds of Black Pepper, Thyme, and a Good Drizzle of Evoo, Then Transfer to an Oven Set to 350 Degrees, For 20-25 Minutes. This Is Your Sauce. |
|
2
Done
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in the Same Bowl Used For First Recipe (why Dirty a Second Bowl?), Toss Together the Potatoes, Lemon Zest, Rosemary, a Good Drizzle of Evoo, and Season Lightly With Salt and Pepper. Transfer to a Sheet Pan and Place in the Same Oven Set at 350 Degrees For Approximately 25-30 Minutes Until Nicely Colored, Stirring Once to Prevent Burning. in a Small Pot With Boiling Water Add Enough Salt Until It Tastes Like the Ocean, Then Cook the Green Beans For 1 to 2 Minutes. the Beans Should Be Cooked but Still Have Some Snap Remaining. Drain and Immediately Transfer to the Bowl of Ice Water. Drain Once the Beans Are Cooled. |
|
3
Done
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For the Chicken Breasts: Sandwich the Chicken Breasts Between Two Sheets of Plastic Wrap and Pound Them Evenly to 1/3 Inch in Thickness. Season With Salt and Pepper and Grill Until When Cut, the Juice Runs Clear, Approximately 3 Minutes on Each Side. Serve the Vegetables With an Optional Spritz of Lemon Juice to Taste, Topped With the Sliced Chicken, in Addition to a Nice Spoonful of Roast Tomatoes. |
