Grilled Chicken Breast W. Roast Potatoes, Blanched Green Beans

A recipe by Nathan Lyon - Off Discovery Health channel.

• Ready In: 40 mins
• Serves: 2

Ingredients

• 2  yellow potatoes, quartered
• 1  lemon, juice and zest of
• 2  tablespoons rosemary, chopped
• 3 -4  ounces extra virgin olive oil (as needed)
• 1  cup cherry tomatoes, halved
• 1  tablespoon fresh thyme, freshly picked
• 1⁄3 lb green beans, stem end removed
• 2  boneless skinless chicken breasts
• 1  dash kosher salt
• 1  dash fresh ground black pepper
• 2  cups  ice water, in a bowl

Directions

1. In a medium sized bowl, combine the tomatoes with a dash of salt, a few good grinds of black pepper, thyme, and a good drizzle of EVOO, then transfer to an oven set to 350 degrees, for 20-25 minutes. This is your sauce.
2. In the same bowl used for first recipe (why dirty a second bowl?), toss together the potatoes, lemon zest, rosemary, a good drizzle of EVOO, and season lightly with salt and pepper. Transfer to a sheet pan and place in the same oven set at 350 degrees for approximately 25-30 minutes until nicely colored, stirring once to prevent burning. In a small pot with boiling water add enough salt until it tastes like the ocean, then cook the green beans for 1 to 2 minutes. The beans should be cooked but still have some snap remaining. Drain and immediately transfer to the bowl of ice water. Drain once the beans are cooled.
3. For the chicken breasts: Sandwich the chicken breasts between two sheets of plastic wrap and pound them evenly to 1/3 inch in thickness. Season with salt and pepper and grill until when cut, the juice runs clear, approximately 3 minutes on each side. Serve the vegetables with an optional spritz of lemon juice to taste, topped with the sliced chicken, in addition to a nice spoonful of roast tomatoes.