Fresh Vegetable Salad with Roasted Potatoes, Green Beans and Chicken

Ingredients

• 2 chicken breasts
• 4 tbsp olive oil
• Mixed dried herbs I used a blend from Hatton Hill that was dried garlic, parsley, thyme, onion powder, bay leaves, oregano, basil and rosemary
• Cayenne pepper to taste
• Salt and pepper to taste
• 1/2 lemon juiced

• 1 tbsp Dijon mustard
• 2 sundried tomatoes
• 1 tsp of maple syrup
• Dash of the oil from the sundried tomatoes
• Salt and pepper to taste
• 1 inch fresh ginger minced
• 1 tbsp lemon juice
• 1 tbsp parsley

• Mixed lettuce use your favorite
• Green beans
• Purple broccoli
• Small potatoes - roasted with salt pepper and herbs de Provence
• Orange cherry tomatoes cut in half

Instructions

1. Preheat the oven to 375F. In a bowl, add the chicken breasts, olive oil, dried herbs, cayenne, salt and pepper and lemon juice. Toss well to combine.
2. Line a baking sheet with parchment paper and spread the chicken in a single layer on one side of the pan. On the other side, add the broccoli and drizzle olive oil. Sprinkle salt and pepper and roast for 15-20 minutes, deepening on the thickness of the chicken. You can also use a thermometer and you’ll know it’s finished when it reached 165F.
3. On a separate pan, arrange the potatoes in a single layer, drizzle on olive oil, salt, pepper and herbs de Provence. Toss to combine. Roast in the oven at 375F, using a potholder to shake the pan and flip the potatoes halfway. Mine were tender after around 20 minutes.
4. To prepare the salad dressing, add all ingredients to a blender or food processor and pulse until smooth.
5. In the meantime, prepare the green beans by boiling a pot of water on the stove. Cook until just tender and remove from the water and add to a bowl of ice water to blanch. This will prevent sogginess and help the green beans to maintain their color and crunch.
6. Add lettuce to the bowl, add the vegetables and drizzle on the dressing. Add the sliced chicken on top and enjoy.