Chicken Niçoise with Lemon Vinaigrette

Chicken Niçoise with Lemon Vinaigrette


2 tablespoons fresh lemon juice
1 clove garlic, minced
1 teaspoon Dijon mustard
¼ teaspoon dried thyme
¼ cup Dierbergs extra virgin olive oil
Coarse salt and freshly ground black peppeR

1 package (14 ounces) Just Bare Chicken Breast Halves, pounded to even thickness
2 teaspoons Dierbergs extra virgin olive oil
1 package (8 ounces) fresh green beans, trimmed
½ pound baby red potatoes, thinly sliced
½ cup slivered red onion
4 slices lemon
Lemon Vinaigrette (divided)
Coarse salt and freshly ground black pepper


FOR VINAIGRETTE  In 1-cup glass measure, stir together lemon juice, garlic, Dijon, and thyme. Whisking vigorously, add olive oil in slow, steady stream until well mixed. Season with salt and pepper.

FOR CHICKEN  Place each chicken breast on large sheet of heavy-duty foil; brush tops with olive oil.

Place green beans, potatoes, and onion around chicken. Place lemon slices on top. Drizzle 1 tablespoon Vinaigrette over each packet; season with salt and pepper.

Bring sides of foil to center in series of locked folds, allowing space for steam. Fold up ends to seal completely.

Place packets on grid over medium-high heat; cover and grill turning once until internal temperature of chicken is 165°F. and vegetables are tender, about 12 to 13 minutes per side.

Let stand 5 minutes. Carefully open packets; drizzle remaining Vinaigrette over top.


Servings: 2
Serving Size: Per Serving with 1 tablespoon Lemon Vinaigrette each

Per Serving
Calories: 445
Cholesterol: 123 mg
Fat: 17 g
Sodium: 109 mg
Carbohydrates: 30 g
Protein: 53 g
Fiber: 5 g