Tangy Potato Salad with Parmesan Chicken Recipe - Clean Eating Magazine

Tangy Potato Salad 
with Parmesan Chicken

Potent herbs: Fresh rosemary and thyme deliver more than delicate flavor to this dish – both herbs contain natural oils with anti-inflammatory, antibacterial and immune-boosting properties.
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  • Duration
  • Cook Time
  • 4Servings

Ingredients

  • 2 tbsp plus 1¼ tsp olive oil, divided
  • 2 oz grated Parmesan cheese
  • 2 tbsp fresh rosemary leaves
  • 2 tbsp fresh thyme leaves
  • 4 4-oz boneless, skinless chicken breasts
  • 1/4 tsp each sea salt and ground black pepper, divided
  • 1 lb redskin potatoes, scrubbed and cut in 1/2-inch cubes
  • 1 lb green beans, trimmed and cut into 1-inch lengths
  • 8 oz white button mushrooms, thinly sliced
  • 1½ tbsp balsamic vinegar
  • 1½ tsp Dijon mustard

EQUIPMENT:

  • Butcher’s twine

Preparation

  1. Preheat oven to 375˚F. Arrange a wire rack over a baking sheet and brush rack with ¼ tsp oil.
  2. In a small food processor, pulse cheese, rosemary and thyme until finely chopped.
  3. Butterfly chicken: Place 1 chicken breast smooth side up on a cutting board. With one hand pressed firmly on top of chicken, hold a chef’s knife parallel to cutting board, halfway through thickness of chicken. Slice through chicken within 1 inch of opposite edge; do not cut entirely through. Repeat with remaining chicken.
  4. Open up each chicken breast like a book and sprinkle herb mixture over inside of each. Fold in one long end and roll tightly; secure with butcher’s twine. Season chicken with 1⁄8 tsp each salt and pepper. Transfer to wire rack and bake until an instant-read thermometer registers 165˚F when inserted in center, 25 to 30 minutes.
  5. Meanwhile, to a large pot, add potatoes and enough water to cover by 1 inch. Cover and bring to a boil. Reduce heat to a simmer and cook for 3 minutes. Add beans to pot and return to a boil, uncovered. Cook uncovered for 5 minutes, until potatoes are tender and beans are tender-crisp. With tongs, remove beans and transfer to a bowl of ice water. Drain potatoes.
  6. Meanwhile, in a medium skillet, heat 1 tsp oil on medium. Add mushrooms and sauté, stirring often, until soft, 7 to 10 minutes.
  7. In a large bowl, whisk remaining 2 tbsp oil, vinegar, Dijon and remaining 1⁄8 tsp each salt and pepper. Add potatoes, beans and mushrooms and toss to coat. Slice chicken and serve with potato mixture.

Nutrition Information

  • Serving Size: 1 stuffed chicken breast and 1/4 of potato mixture
  • Calories: 402
  • Carbohydrate Content: 31 g
  • Cholesterol Content: 77 mg
  • Fat Content: 14 g
  • Fiber Content: 7 g
  • Protein Content: 37 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 267 mg
  • Sugar Content: 5 g