Chicken with Potatoes and Lemony Green Beans

First of all I must give props to Fresh20 for this recipe. I was skeptical of their service, which is providing menu plans for a fee and you also get access to their archives. However, I found their dairy-free recipes for my son and gladly paid the money and I am not regretting it. The recipes that come with their menu plans are delicious, flavourful and healthy. The first recipe I tried was the Chili Chicken Verde. It was so good, I was literally eating it with a spoon out of the pot and moaning in pure foodie satisfaction. Tonight was supposed to be Halibut with Potatoes, but halibut is really expensive where I live, so I substituted with thinly sliced chicken breasts. Here is the picture of the deliciousness tonight and the recipe follows.

Chicken with Potatoes and Lemony Green Beans

Chicken with Potatoes and Lemony Green Beans

1 lemon, zested & juiced (reserve 1/2 the juice for chicken)
3 Tbsp. EVOO, divided
2 cloves garlic, minced
1/2 tsp. salt, divided
1 tsp. pepper, divided
24 oz. mixed baby potatoes, large ones cut into halves or quarters
1/2 lb. fresh green beans, trimmed and halved
1 tomato, cut into medium dice
2-3 chicken breasts, halved length-wise
1/2 tsp. paprika

• In a small bowl, whisk to combine lemon zest, 1/2 juice, 2 Tbsp. EVOO, garlic, 1/4 tsp. salt, and 1/2 tsp. pepper. Set aside.
• Fill a large pot with cold, salted water; add potatoes and bring to a boil. Boil potatoes until almost fork tender, about 8-10 mins, add the green beans for the last 2 mins. Drain the potatoes and green beans well and return them to the pot. Add in the lemon juice, garlic, oil mixture and toss to coat.
• Season the chicken breasts with 1/4 tsp. salt, 1/2 tsp. pepper, and paprika on both sides. Heat a large pan over medium high heat; add in 1 Tbsp. EVOO and once hot, add the chicken. Cook about 3 mins on each side, or until no longer pink in the middle. Sprinkle with reserved lemon juice and serve with lemony potatoes and green beans.