Plant chicken breast with sweet potato fries and green beans salad
300 g sweet potato
200 g green beans
2 branches of thyme & somewhat extra to garnish
125 g of cherry tomatoes
1/2 red onion
50 g rucola
2 tbsp of balsamic vinaigrette
Olive oil, pepper and salt
Prepare the sweet potato fries according to the packet instructions.
Bring a pan with plenty of water and a pinch of salt to the boil. Clean the green beans and cut them in half. Blanch the beans al dente in 6 minutes. Drain and rinse under cold running water. Let it drain.
Heat 3 tablespoons of olive oil in a frying pan and fry the fillets for 5 minutes until brown.
Slice the lemon and add halfway through with the thyme to the chicken breasts. Season the fillets with salt and pepper to taste.
Halve the cherry tomatoes and cut the red onion into thin slices. Mix with the rucola, the green beans and the balsamic vinaigrette. Season with salt and pepper to taste.
Serve the chicken breasts with the salad and sweet potato fries and garnish with extra thyme.
Plant Chicken Breast Style
Heat oil in the pan. Fry at medium heat 5 minutes and turn regularly.