Grilled Chicken Breast with Lemon and Rosemary, Green Bean and Potato Salad

Grilled Chicken Breast with Lemon and Rosemary, Green Bean and Potato Salad

Prep Time

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Cook Time

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Serves

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This recipe courtesy of Chef Phillip Andriano of Chef’s Diet®. It’s part of an all-day Father’s Day menu devoted to maintaining a balanced diet.

As with all Chef’s Diet meals, it contains a 40-30-30 balance, with 40% carbs, 30% protein and 30% fats.

Click here to check out the rest of the menu.

Ingredients

  • 4 ounce chicken breast, boneless and skinless
  • 2 medium potatoes, red bliss
  • 1/2 cup green beans
  • 1 small red onion
  • 1 lemon, sliced thinly
  • 1 teaspoon rosemary leaves
  • 1 tablespoon pimento, sliced thinly
  • 1/4 cup olive oil

Preparation

  • 1 In half the oil, place the lemon, rosemary and chicken to marinate and ready for the BBQ.
  • 2 In a sauce pot, boil the potatoes, reserve and slice when cool enough. Boil the green beans and reserve until cool.
  • 3 Slice the onion thinly and combine with potatoes, green beans, pimento and remaining oil.
  • 4 Grill the chicken breast over low flame along with lemon slices.

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