One Pan Supper | Chicken breast, Potatoes, And Green beans Bake for Simplify Dinner

Ingredients

• 2 chicken breasts, butterflied
• 250g new potatoes, halved
• 200g cherry tomatoes
• 150g green beans
• 1 shallot, finely chopped
• 2 garlic cloves, finely chopped
• 10g butter
• Vegetable oil
• Bunch of thyme
• Salt
• Ground black pepper
• Lemon zest
• Basil, finely chopped (for garnish)
• Extra virgin olive oil

(Serves 2):

Instructions:

1. Prepare the Potatoes:

• Heat an ovenproof frying pan over medium-high heat with some vegetable oil.
• Fry the new potatoes until they turn golden brown, then move them to the side of the pan.

2. Season the Chicken:

• Season the butterflied chicken breasts with salt, ground pepper, and a sprinkle of lemon zest.

3. Sear the Chicken:

• In the same pan, sear the chicken breasts in the middle.
• Add the garlic, thyme, and block of butter.
• Baste the chicken breasts a few times as they cook.
• Once cooked, remove the chicken breasts from the pan and set them aside.

4. Tomato and Shallot Mix:

• Add the cherry tomatoes to the pan.
• Create a space in the pan for the chopped shallots.
• Add a bit of vegetable oil and fry the chopped shallots until they become soft and brown.
• Mix the shallots with the cherry tomatoes and the potatoes in the pan.
• Season the mixture with salt and ground black pepper.

5. Bake in the Oven:

• Place the pan in a preheated oven at 180°C (with the fan on) and bake for about 20 minutes.

6. Add Green Beans and Chicken:

• Remove the pan from the oven and add the green beans.
• Stir everything well.
• Place the seared chicken breasts back into the pan.

7. Continue Baking:

• Put the pan back into the oven (still at 180°C with the fan on) and bake for another 10 minutes.

8. Garnish and Serve:

• Drizzle some extra virgin olive oil over the chicken breasts.
• Sprinkle finely chopped basil leaves on top for garnish.

Enjoy your delicious one-pan meal!