- Total time 30 minutes
- Portion size 4 servings
Ingredients
Method
Preheat oven to 350°F. Season chicken breasts with salt and pepper. In large ovenproof skillet, heat oil over medium-high heat. Add chicken; cook, flipping halfway through cooking time, until browned, about 4 minutes. Transfer skillet to oven; bake until chicken is no longer pink inside, about 10 minutes. Using sharp knife, slice chicken.
Meanwhile, in large saucepan of boiling salted water, cook potatoes until tender-crisp, about 10 minutes. Add beans and continue cooking until
tender-crisp, about 4 minutes. Drain vegetables. Cut potatoes in half.
On serving plate, or divided among 4 individual plates, arrange mixed greens, chicken, potatoes, beans, eggs, tomatoes and olives. Drizzle with Thyme Vinaigrette.
Thyme Vinaigrette
In small bowl, combine 1/3 cup olive oil, 3 tbsp white wine vinegar, 1 tbsp lemon juice, 1 tsp liquid honey and 1 tbsp chopped fresh thyme. Season with salt and pepper. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days.) Makes about 2/3 cup.
Nutritional facts PER SERVING
- Calories 520
- Total fat 27 g
- Saturated fat 5 g
- Cholesterol 190 mg
- Sodium 250 mg
- Total carbohydrate 34 g
- Fibre 6 g
- Sugars 7 g
- Protein 35 g
- Iron 3.9 mg
