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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.

HealthyChickenMain CourseHigh ProteinGluten Free

Estimated Nutrition

Per Serving Total
Calories 765.6 kcals 3062.4 kcals
Carbohydrates 10.7 grams 42.8 grams
Fat 68.6 grams 274.2 grams
Protein 29.6 grams 118.5 grams
Cook Time
20 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
0.5
tsp
Dijon Mustard
50
ml
Cider Vinegar
Meat
4
piece
Chicken Breast
large, skin on
NutsSeeds
1
to taste
Salt
freshly ground
1
to taste
Black Pepper
freshly ground
2
tsp
Tarragon
fresh, finely chopped
4
tsp
Flat leaf Parsley
fresh, finely chopped
OilsFats
30
ml
Olive Oil
for frying
250
ml
Olive Oil
for dressing
Vegetables
600
g
Green Beans
16
piece
Leek
baby
2
piece
Shallot
banana variety, finely chopped

Steps

  • Preheat the oven to 180°C.
  • Season the chicken breasts with salt and pepper.
  • Sear the chicken skin-side down in 30ml of hot oil for 3 minutes until golden.
  • Flip the chicken and roast in the oven for 15 minutes.
  • Blanch the beans and leeks in boiling salted water for 3 minutes then refresh in ice water.
  • Whisk the mustard, vinegar, and 250ml of olive oil in a bowl.
  • Slice the vegetables diagonally and toss them into the dressing.
  • Stir in the shallots, tarragon, and parsley then season to taste.
  • Divide the salad among four plates and top with the rested chicken.