Grilled Chicken and Roasted Green Bean and Cherry Tomato Salad with Dijon Vinaigrette

This Grilled Chicken and Roasted Green Bean and Cherry Tomato Salad is an easy yet delicious meal that can be enjoyed hot or cold! The combination of grilled chicken breast, roasted green beans, cherry tomatoes tossed in a tangy dijon vinaigrette makes this salad irresistible! It’s perfect for lunch or dinner!

Cooking Equipment:

Baking sheets; parchment paper; small bowl; large bowl

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

American

Keywords:

Grilled Chicken, Roasted Green Beans, Cherry Tomatoes, Dijon Vinaigrette

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

2 boneless skinless chicken breasts (about 150g each)

1 tablespoon olive oil

Salt and pepper to taste

200g green beans, trimmed and halved lengthwise

100g cherry tomatoes, halved For the Dijon Vinaigrette:

2 tablespoons olive oil

1 tablespoon white wine vinegar

1 teaspoon dijon mustard

1 teaspoon honey

Salt and pepper to taste

Cooking Instructions:

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Place the chicken breasts on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 15-20 minutes or until cooked through.

Meanwhile, place the green beans on another baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Roast for 10-15 minutes or until tender-crisp.

To make the vinaigrette, whisk together the olive oil, white wine vinegar, dijon mustard, honey, salt and pepper in a small bowl until combined.

In a large bowl combine the roasted green beans, cherry tomatoes and grilled chicken breasts. Drizzle with the vinaigrette and toss to combine. Serve immediately or chill in refrigerator for up to 3 days before serving.

Nutrition:

Calories – 478; Fat – 18g; Carbohydrates – 24g; Protein – 42g; Sodium – 515mg; Fiber – 6g

Rating:

Did You Know?

Apple pie is a classic American dessert.