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1. Heat the oven to 220°C (425°F) and place a large rimmed baking sheet inside to preheat. Toss the baby potatoes with half of the olive oil, half of the salt and the black pepper.
900 g Baby potatoes, halved,
1.5 tbsp Olive oil,
0.8 tsp Salt,
0.5 tsp Black pepper
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2. Carefully spread the potatoes cut-side down on the hot baking sheet and roast for 15 minutes.
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3. Meanwhile, pound the chicken breasts to an even thickness. Rub with the smoked paprika, garlic powder, remaining salt and remaining olive oil, reserving a little oil for the green beans.
4 pieces Boneless skinless chicken breasts,
1.5 tbsp Olive oil,
1 tsp Smoked paprika,
1 tsp Garlic powder,
0.8 tsp Salt
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4. Push the potatoes to one side of the pan, add the chicken, and roast for 10 minutes. Add the green beans with a drizzle of olive oil and a pinch of salt, then roast 10 to 12 minutes more until the chicken reaches 74°C (165°F) inside and the potatoes are crisp and golden.
4 pieces Boneless skinless chicken breasts,
340 g Green beans, trimmed,
3 tbsp Olive oil,
1.5 tsp Salt
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5. While everything roasts, blend the Greek yogurt, parsley, basil, chives, garlic, the juice of the lemon, and water until smooth and vivid green. Season with salt and pepper, adding more water to thin if needed.
1.5 tsp Salt,
0.5 tsp Black pepper,
1 cup Plain Greek yogurt,
0.5 cup Fresh parsley,
0.5 cup Fresh basil leaves,
2 tbsp Fresh chives,
1 clove Garlic,
1 piece Lemon,
3 tbsp Water
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6. Rest the chicken for 5 minutes, then slice it against the grain. Divide the potatoes, green beans and chicken among bowls or meal-prep containers and serve with the dressing spooned over or on the side.
