Chicken Nicoise
Elevate your salad game with this vibrant and hearty Chicken Nicoise, a protein-packed twist on the French classic. Tender, golden-seared chicken breasts take center stage, accompanied by creamy baby potatoes, crisp blanched green beans, juicy cherry tomatoes, briny kalamata olives, and perfectly boiled egg quarters. Nestled on a bed of fresh mixed greens and drizzled with a zesty Dijon vinaigrette made with red wine vinegar and a hint of garlic, this dish is the ultimate balance of bold flavors and nourishing ingredients. Ready in under an hour, this one-bowl wonder is perfect for a wholesome lunch, elegant dinner, or meal prep favorite. Savor every bite of this stunning salad that’s as delicious as it is Instagram-worthy!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 500 grams baby potatoes
- 200 grams green beans, trimmed
- 200 grams cherry tomatoes, halved
- 100 grams kalamata olives, pitted
- 3 pieces eggs
- 100 grams mixed greens
- 5 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 3 tablespoons red wine vinegar
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Season the chicken breasts with a pinch of salt and black pepper on both sides.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Cook the chicken breasts for 5-6 minutes per side, or until they are golden brown and cooked through. Remove from the skillet and set aside to rest before slicing.
While the chicken cooks, bring a pot of salted water to a boil. Add the baby potatoes and cook for 10-12 minutes, or until fork-tender. Drain and set aside to cool slightly. Slice the potatoes in half.
In the same pot, blanch the green beans by boiling them for 2-3 minutes. Transfer them to a bowl of ice water to stop the cooking process. Drain and set aside.
In a small saucepan, place the eggs in cold water and bring to a boil. Turn off the heat, cover, and let the eggs sit for 9 minutes. Peel the eggs and slice them into quarters.
To make the dressing, whisk together 3 tablespoons of olive oil, Dijon mustard, red wine vinegar, minced garlic, dried oregano, and a pinch of salt and black pepper in a small bowl.
Arrange the mixed greens on a large serving platter or individual plates. Top with sliced chicken, baby potatoes, green beans, cherry tomatoes, kalamata olives, and boiled egg quarters.
Drizzle the Dijon vinaigrette over the salad and toss lightly before serving. Enjoy your Chicken Nicoise!
Nutrition Facts
Calories |
2068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.3 g | 144% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 854 mg | 285% | |
| Sodium | 4642 mg | 202% | |
| Total Carbohydrate | 122.5 g | 45% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 16.7 g | ||
| Protein | 145.6 g | 291% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 415 mg | 32% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 4500 mg | 96% | |
*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.
