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About the Dish

  • Chicken Breast

    Chicken Breast

  • PeachDish Salt

    PeachDish Salt

  • Fingerling Potatoes

    Fingerling Potatoes

  • Parsley

    Parsley

  • Oregano

    Oregano

  • Green Beans

    Green Beans

  • Bragg Liquid Aminos

    Bragg Liquid Aminos

  • Butter

    Butter

  • Parmesan Cheese

    Parmesan Cheese

METHOD

1
Heat oven to 425° F. Prepare your mise en place: Cut potatoes in half lengthwise. Peel and thinly slice 3 cloves garlic. Remove and discard green bean tips, then cut beans in half. Pick and chop oregano and parsley leaves, and combine.
2
Season both sides of each chicken breast with a total 1/4 tsp. PeachDish Salt, and set aside at room temperature. Place potatoes on a heavy baking pan. Toss with 1 tbsp. olive oil and 1/4 teaspoon PeachDish Salt. Spread out evenly on pan, and roast 15-20 minutes, or until browned and tender.
3
While potatoes roast, place a skillet over medium-high heat. Add 1 teaspoon cooking oil. When the oil is shimmering add chicken breasts. Cook without turning or stirring until browned on the bottom, 2-3 minutes. Flip and continue cooking until the chicken is opaque all the way through, firm to the touch, and browned on the second side, 1-2 minutes more. Remove chicken from the pan, sprinkle with half of the chopped herbs, and set aside.
4
Reduce heat to medium; add remaining 1 teaspoon cooking oil. Add green beans, garlic, 1/2 cup water and Bragg Liquid Aminos, and cook while stirring until beans just begin to darken and water is almost evaporated, 4-5 minutes.
5
Remove skillet from heat, and stir butter into green beans. Taste and adjust seasoning as desired with PeachDish Salt.
6
When the potatoes come out of the oven, toss with remaining herbs and Parmesan.
7
Serve chicken over green beans with potatoes on the side. Enjoy!