Light Lemon Herb Chicken with herb roasted potatoes, crunchy green beans and fresh balsamic salad

It’s fills your plate, and it’s EASY!

Yields: 2-3 servings, great couples meal

Prep Time: 15 minutes | Cook Time: 35 minutes | Total: 50 minutes

Ingredients:

• Chicken Breast (thawed)

• Local green beans

• Fresh spring mix

• 1 quart of red c potatoes (or white c)

• Lemon, garlic, salt, pepper and cumin

• Fresh parsley

• Salad topping and croutons

• Nonna Pias balsamic glaze

First, cut the potatoes and put on a baking sheet. Season them with garlic, lemon juice, salt, pepper and a dash of cumin. Drizzle some olive oil and evenly mix. Set the oven to 375 and roast for about 35 minutes.

Next, take the thawed chicken and place it in a pan at medium heat. Season the same as the potatoes, but add a dash more cumin. Then add a bit of olive oil and water and place the lid on and let cook for about 25-30 minutes.

Take your spring mix and rinse and toss into a bowl and add your favorite dry toppings. We added salad topping mix (sunflower seeds, pumpkin seeds, and dried cranberries) and croutons. Keep the balsamic glaze on the side, so the salad doesn't get soggy.

Now, take your green beans, toss them in oil salt and pepper and pan sear them until light green and crispy. I like my green beans crisp, but feel free to continue to cook them as desired.

Once everything is cooked, take your potatoes and chicken and plate them. Zest some fresh lemon and sprinkle fresh parsley on them. Add the green beans and salad to your plate, and drizzle the balsamic glaze over both. Then you are set! Enjoy!