Roasted Chicken Breast with Leek and Green Bean Vinaigrette

Golden-brown roasted chicken breasts served with a vibrant vinaigrette of blanched leeks, green beans, shallots, and fresh herbs.

Healthy Chicken Main Course High Protein Gluten Free

Estimated Nutrition

Calories

765.6

kcal / serving

3062.4 kcal total

Carbs

10.7g

per serving

42.8 g total

Fat

68.6g

per serving

274.2 g total

Protein

29.6g

per serving

118.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

0.5

tsp

Dijon Mustard

Cider Vinegar

Meat

piece

Chicken Breast

large, skin on

NutsSeeds

to taste

Salt

freshly ground

to taste

Black Pepper

freshly ground

tsp

Tarragon

fresh, finely chopped

tsp

Flat leaf Parsley

fresh, finely chopped

OilsFats

Olive Oil

for frying

250

Olive Oil

for dressing

Vegetables

600

Green Bean

piece

Leek

baby

piece

Shallot

banana variety, finely chopped

Method

Sear the chicken skin-side down in 30ml of hot oil for 3 minutes until golden.

Season the chicken breasts with salt and pepper.

Flip the chicken and roast in the oven for 15 minutes.

Divide the salad among four plates and top with the rested chicken.

Stir in the shallots, tarragon, and parsley then season to taste.

Blanch the beans and leeks in boiling salted water for 3 minutes then refresh in ice water.

Preheat the oven to 180°C.

Whisk the mustard, vinegar, and 250ml of olive oil in a bowl.

Slice the vegetables diagonally and toss them into the dressing.