Chicken Breasts Nicoise
Elevate your weeknight dinners with this vibrant and flavorful Chicken Breasts Nicoise, a refreshing twist on the classic French salad. Juicy, oven-roasted chicken breasts are paired with tender new potatoes, crisp green beans, sweet cherry tomatoes, briny black olives, and tangy capers, all served atop a bed of fresh mixed greens. This wholesome recipe is brought together with a zesty lemon-Dijon vinaigrette, adding a burst of brightness to every bite. Perfect for a quick-yet-impressive meal, this one-pan and salad combo packs healthy, Mediterranean-inspired ingredients into just 50 minutes of prep and cook time. Ideal for light lunches or elegant dinners, Chicken Breasts Nicoise is a deliciously wholesome option that’s sure to please.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 4 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 2 cloves garlic
- 12 pieces small new potatoes
- 200 grams green beans
- 200 grams cherry tomatoes
- 75 grams black olives
- 1 tablespoon capers
- 4 cups mixed salad greens
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt and black pepper on both sides.
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat.
Sear the chicken breasts for 2-3 minutes per side, until golden brown.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through with an internal temperature of 165°F (74°C).
Meanwhile, bring a pot of salted water to a boil. Add the potatoes and cook for 10-12 minutes, until fork-tender. Drain and set aside.
In the same pot of boiling water, blanch the green beans for 2 minutes. Remove and place them in a bowl of ice water to stop the cooking. Drain and set aside.
Prepare the dressing by whisking together 2 tablespoons of olive oil, lemon juice, Dijon mustard, and finely minced garlic in a small bowl.
Cut the cooked potatoes into halves or quarters, depending on their size.
In a large serving bowl or platter, arrange the salad greens, cooked potatoes, green beans, cherry tomatoes (halved), olives, and capers.
Slice the cooked chicken breasts and arrange them on top of the salad.
Drizzle the lemon-Dijon dressing over the salad and toss gently to combine.
Serve immediately, either on individual plates or family-style.
Nutrition Facts
Calories |
2332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.3 g | 118% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 4109 mg | 179% | |
| Total Carbohydrate | 140.9 g | 51% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 19.1 g | ||
| Protein | 237.1 g | 474% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 380 mg | 29% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 5709 mg | 121% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
