Chicken with green beans and potatoes in Italian dressing
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 337, total fat 12 G., saturated fats 4 G., proteins 34 G., carbohydrates 24 G., fiber 4 G., cholesterol 93 mg, sodium 774 mg, sugar 4 G.
Calories 337, total fat 12 G., saturated fats 4 G., proteins 34 G., carbohydrates 24 G., fiber 4 G., cholesterol 93 mg, sodium 774 mg, sugar 4 G.
This hearty one-sheet dinner of chicken, green beans, and potatoes will make cleaning the kitchen and washing up a breeze. The herb-and-garlic Italian dressing adds wonderful flavor not only to the chicken and vegetables, but also to the arugula salad served on the side.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g of skinless and boneless chicken breasts
- 220 g green beans, ends removed
- 200 g potatoes, cut into 1 cm pieces.
- 0.5 cup Italian herb and garlic dressing
- 0.5 cups thinly sliced roasted sweet pepper
- Half a small red onion, thinly sliced
- 150 g of small arugula or small spinach
- 0.5 cup crumbled goat cheese
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Cooking the dish according to the recipe:
- Preheat oven to 220°C. Spray a baking sheet with cooking spray and place it in the oven while it preheats.
- In a large bowl, combine the green beans with the potatoes and 2 tablespoons of the Italian herb-garlic dressing. Season with salt and pepper. Arrange on one side of a preheated baking sheet, leaving room for the chicken. In the same bowl, combine the chicken with 2 tablespoons of the remaining dressing. Season with salt and pepper.
- Place the chicken breasts on a baking sheet. Bake until the potatoes and green beans are tender and browned and the chicken is cooked through, 18-20 minutes. Let the chicken rest for 5 minutes while you prepare the salad.
- Combine the bell pepper, onion, green beans, and potatoes in a large bowl. Drizzle with the remaining dressing and toss. Add the arugula and toss again. Divide the salad among 4 plates and sprinkle with goat cheese. Slice the chicken across the grain and divide among the plates.
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